Pistachio and chocolate pinwheel cookies
These cookies are mildly sweet and wonderfully crumbly.
Ingredients
- ½ cup pistachios
- 1 cup plain flour
- ¾ cup oat flakes
- ¼ tbsp bicarbonate of soda
- 1 egg
- ½ cup sunflower oil
- 5 tbsp honey
- a few drops of vanilla extract
- 2½ tbsp unsweetened cocoa powder
Instructions
- 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 at least ½ 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 at least ½ an 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.