Pistachio Cardamom Choc-Chip

Homemade choc-chip biscuits are a favourite around here. And I've always held firm to the belief that you shouldn't sully them by adding nuts or sultanas. (Just like my belief that tomato can ruin a good sandwich...)

But I must have come over all exotic when I thought up these little wonders. Cardamom - one of my favourite spices - and pistachios, complementing beautifully all of that chopped dark chocolate. Dunked in a mug of spiced hot cocoa? Well, there's not much more I can say, really. Bake them, eat them, don't say I didn't warn you.

You will need:

125g unsalted butter
1 cup brown sugar
2 eggs
2 cups plain flour
1 tsp ground cardamom
150g dark chocolate, chopped
50g pistachios

Cream butter and sugar until it is light and fluffy. Add eggs one at a time, scraping down the sides of the bowl if necessary. Add flour and cardamom and mix until just combined. Add chocolate and pistachios and mix further until distributed evenly.

Divide the mixture in two and roll each half in a sheet of baking paper to form a log shape. Refrigerate for 20 minutes to firm up.

Preheat oven to 190 degrees Celsius. Line two trays with baking paper. Using a sharp knife, slice biscuit logs into 1cm thick rounds. 

Lay on trays and bake for 10-12 minutes until golden.

Once cool, put them in a vintage biscuit tin then sit on your hands until your guests arrive because there's nothing more embarrassing than inviting people over and having to confess you've eaten their morning tea.