Pistachio and chocolate cookies

Method

• step 1

  Spoon 12 small dollops of pistachio cream onto a small baking tray lined with baking paper. Transfer to the freezer until solid.

• step 2

  In a large bowl whisk together the flour, baking powder, bicarb and ½ tsp of fine salt.

• step 3

  In a separate bowl mix together the butter and sugars, using a stand mixer or electric hand mixer for 5 mins until light and fluffy. Add the egg and vanilla, and beat for 1 min until fully combined. Add the flour mixture and mix, on low speed, until just combined. Add the chocolate and the pistachios, and continue mixing until just until evenly distributed. Cover and refrigerate the dough for a few hours or until firm – the dough can be made up to three days in advance.

• step 4

  Heat the oven to 180C/160C fan/gas 4 and line two large baking trays with baking paper.

• step 5

  Divide the dough into 12 equal portions and roll into balls. Remove the pistachio cream from the freezer. Working with one ball of dough at a time, press into a large flat disc and put a dollop of the pistachio cream on top. Fold the edges of the dough up and over the cream, sealing it in. Gently re-roll the dough into a ball. You can freeze the unbaked balls for up to three months – the cookies can be baked from frozen, simply add a minute or two to the bake time below.

• step 6

  Divide the cookies between the two baking trays and sprinkle each cookie with a pinch of sea salt flakes. Bake the cookies for 16 mins or until the edges are golden but the centres are still a touch paler.

• step 7

  Remove the cookies from the oven and cool on the baking tray for 10 mins before transferring to a wire rack to cool completely. The cookies will keep for four days in a sealed container.