Hope all of you had a great start to the week. Saturday was a very busy day for us… all the activities seem to seem to be happening on that very day, and we were literally hopping from one place to the other ; we were really glad when we got home.
Yesterday, however was a different story altogether… a totally laid back one. It was a very wet day, but , huddled indoors, we enjoyed each other’s company as well as an elaborate lunch. It is nice to cook like that…without any pressures of time, no deadlines to meet, and having loved ones around you. Hmm, can you sense the Monday morning blues
But seriously, the recipe for today is something that I’m really excited about….pistachio and chocolate pinwheel cookies.
These were very good, yes, the kind of end product that makes the baker in me jump with joy. Not loaded with butter and sugar, but mildly sweet and wonderfully crumbly…an absolute melt in the mouth. As you can see from the lavish praises that I have bestowed on them, we really enjoyed these cookies. And this is how I made them.
1/2 C pistachios
1 c plain flour
3/4 c oat flakes
1/4 tblsp of bicarbonate of soda
1/2 C sunflower oil
5 tblsp of honey
a few drops of vanilla essence
2 and 1/2 tblsp of unsweetened cocoa powder
- Grind together the pistachios, flour and oat flakes to the consistency of fine semolina. Add the soda and mix well. Keep aside in a bowl.
- In another bowl, whisk together the egg, oil, honey and vanilla.
- Make a well in the centre of the nut meal and tip in the egg mixture. Bring everything together and divide into two portions.
- Mix in the cocoa powder to one of the portions and wrap both the portions in plastic wrap. Chill for about 1/2 an hour.
- Place a portion of the dough on a rolling board, covered with plastic wrap. Pat it out to a rectangle of about 2-3 mms in thickness. Gently, roll a rolling pin over it to smooth the top. Repeat the same with the other portion ( keeping it on another bit of plastic wrap), keeping the size same as the other. Gently lift up the cocoa portion with the plastic wrap underneath and turn it over on the other. Peel away the plastic wrap which will be on the top now.
- From the longer end, start to make a roll, using the plastic wrap below the plain portion to help.
Wrap in plastic wrap and chill again for another 1/2 hour.
- Pre heat the oven at 190 deg c and line a baking tray with foil.
- Slice the roll into about 1 cm thickness for each. Lay them flat with the cut side up and arrange on the prepared tray, a little apart from each other.
- Bake in the centre of the preheated oven for approximately 15 minutes or till the edges start to brown slightly. cool in the tray for about 2 minutes. Transfer to a rack to cool completely before storing in air tight containers.
They are, in fact, quite easy to assemble. And when you bite into them, everything will be worthwhile. And they look pretty too. So, what more can you ask from a humble cookie. They do not last very long though