Delicious UK – (10)October 2019

Spreadtheremainingfillingon
top(andaroundthesidesofthe
stack,if youwanttoandhave
enoughleftover).Chillfor
6 hours(orovernight).
5 Toserve,sprinkleoverthebarista
crystalsandbiscuitcrumbs,then
drizzlewitha littlehoney.
PERSERVING364kcals,11.7gfat
(6.8gsaturated),6.9gprotein,
57.2gcarbs(28.3gsugars),0.4g
salt,1.5gfibre

Apricot&

pistachiocantuccini

MAKESABOUT24.HANDS-ONTIME

15 MIN,OVENTIME1 HOUR 45 MIN

MAKE

AHEAD

Cooledcantucciniwill

keepinanairtight

containerfor3 months.

FOOD

TEAM’S

TIP

Nexttime,makecoffee
andcardamomflavoured
cantuccini:replacethe
pistachioswithblanchedalmonds,
add1½tspgroundcardamom
alongwiththeflour.Leaveout
theapricotsandstirin1 tbsp
coffeeextractalongwiththeeggs.

• 50gblanchedalmonds


• 25gshelledunsaltedpistachios


• 225gplainflour


• ½tspbakingpowder


• 60gBillington’sunrefined
  goldencastersugar


• 4 tbspBillington’sunrefined
  goldenicingsugar


• 50gdriedapricots,roughly
  chopped


• 2 largefree-rangeeggs,
  lightlybeaten,plus1 free-range
  eggwhite,beaten,toglaze

YOU’LLALSONEED...

• 1-2largebakingsheetslined
  withnon-stickbakingpaper

1 Heattheovento190°C/170°Cfan/

gas5.Spreadthenutsoutoverthe

preparedbakingsheet(don’tmix

themupatthisstage)andtoast

for 10 minutes.Setasidetocool

slightly.Oncethey’recoolenough

tohandle,transfer25galmondsto

a pestleandmortarandgrind

toa coarsepowder.Roughlychop

theremainingnuts.

2 Tipallthenutsintoa largemixing

bowlandstirintheflour,baking

powder,casterandicingsugars,

apricotsanda pinchoffinesalt.

3 Addthebeateneggsandstir

witha woodenspoonuntil

combined(itwilltakea few

minutestoincorporateallthedry

ingredientsandforma dough).

4 Dividethedoughinhalfand,

workingwithwethands,shape

into2 logsabout5cmwide.Put

themononeofthebakingsheets,

spacingthelogswellapart,then

brushalloverwitha littlebeaten

eggwhite.

5 Bakethedoughlogsfor16-18

minutes,thenremovefromthe

ovenandsetasidefora few

minutestocool.Reducetheoven

temperatureto80°C/60°Cfan/as

lowasyourgasovenwillgo.

6 Transferthelogstoa chopping

boardthen,usinga breadknife,

cuteachdiagonallyinto1cm

slices.Returntheslicestothe

linedbakingsheet(s),layingthem

ontheirsides.Bakefor1 hour 15

minutes,turningtheslices

halfwaythrough.Transferthe

cantuccinitoa wireracktocool

completely.

PERCANTUCCINI77kcals,2.3g

fat(0.3gsaturated),0.8gprotein,

10.9gcarbs(3.6gsugars),0.1g

salt,0.8gfibre

Chewytriple-chocolate

cookies

MAKES14.HANDS-ONTIME

15 MIN,OVENTIME12-15MIN,

PLUSCHILLING

MAKE

AHEAD

These cookies are best

eaten on the day they’re

made but will keep for up

to 2 days in an airtight container.

• 125g salted butter, softened


• 100g Billington’s unrefined
  golden caster sugar


• 25g Billington’s unrefined dark
  muscovado sugar


• 1 tsp vanilla bean paste


• 1 medium free-range egg


• 2 tbsp milk


• 100g plain flour


• 50g cocoa powder


• 75g chocolate chunks
  (we used a mix of white
  and milk chocolate)

YOU’LL ALSO NEED...

• 2 large baking sheets lined
  with non-stick baking paper

1 Heat the oven to 180°C/160°C fan/

gas 4. Put the butter, caster and

muscovado sugars in a large

mixing bowl (or the bowl of a food

processor fitted with a paddle

beater) and beat together until

soft, light and creamy. Stir in

the vanilla bean paste.

2 In a separate bowl, mix the egg

and milk together, then pour this

mixture over the batter in the bowl

and combine to form a smooth

dough. Add the flour, cocoa and

chocolate chunks to the bowl and

beat with a wooden spoon until

combined into a dough.

3 Use a tablespoon to divide the

dough into 14 pieces, then roll into

balls (the mixture is quite sticky,

so slightly damp hands will help

you shape them). Space the balls

out over the baking sheets and

chill for 30 minutes.

4 Bake the cookies for 15 minutes

• they should still be a bit soft in
  the middle. If you prefer a firmer
  cookie, give them 5 minutes more
  in the oven, but watch them
  carefully to make sure they don’t
  burn. Set each tray on a wire rack
  to cool for 5 minutes, then remove
  the baking paper, with the cookies
  still attached, from the tray and
  return to the wire rack to cool
  completely.
  PER COOKIE 177kcals, 10.3g fat
  (6.3g saturated), 2.6g protein,
  17.8g carbs (11.9g sugars), 0.2g
  salt, 1g fibre →