Archive | August, 2015

Chocolate Pistachio Brownie Cookies

28 Aug

A mouthful to say, but worth it to eat! These cookies are a delicious mix of salty and sweet, soft and chewy. This is the first recipe I attempted from my fave new cookbook, the Honey & Co: Baking Book. I’m so glad this is the recipe I chose as it was totally delicious, and definitely one of the best recipes I’ve ever made!



I also made some with just chocolate chips for the non-nut lovers! I also doubled the recipe below to make WAY MORE. Because, cookies.


  • 250g dark chocolate
  • 50g unsalted butter (I used margarine and it was fine)
  • 2 eggs
  • 60g white bread flour
  • 175g light brown sugar
  • 1/2 tsp baking powder
  • 200g chopped pistachios (I coated mine in a tbsp of olive oil, salted, then roasted for 10 mins)
  • 200g choc chip of choice if desired


  • Pre-heat oven to 180oC
  • Cover baking trays in baking parchment or use silicons cookie mats
  • Melt the chocolate and butter (or marg) in a bain marie
  • Whisk the eggs and sugar until light and fluffy
  • Fold the melted chocolate (once cooled) into the egg & sugar mixture
  • Add the flour, baking powder and salt and fold until just incorporated.
  • Put mixture in fridge for 15 mins (30 if mixture doubled.)
  • Lay the pistachios or chocolate out on a tray
  • Use a cookie/ice cream scoop to scoop balls of the dough into your hands and then roll in your nuts of chocolate
  • Place on tray and flatten slightly.
  • Place about 3 cookies per baking tray
  • Bake for 12 mins at 180oC
  • Wait until cooled to lift off trays and serve!

Pistachio white chocolate shortbread

14 Aug

Salty & sweet, nutty and nice, this is the biscuit (or cookie) to have with a cuppa tea. Deliciously easy and quick to whip up, you’ll want to keep a batch of this on hand for every unexpected guest, or every time you just need a small nibble!




  • 300g plain flour
  • 225g unsalted butter (or margarine)
  • 100g icing sugar
  • 1 egg yolk
  • 150g roasted salted pistachios – coarsely chopped (if you can only find unsalted & unroasted, put your pistachios in a bowl, drizzle with olive oil and salt to your taste. Spread on a baking sheet and bake at 250oC for 10 mins)
  • 100g white chocolate chunks


  • Put flour, sugar and butter into a stand mixers (or use a hand mixer) and combine until it looks like breadcrumbs
  • Add egg yolk to help form mixture
  • Add pistachios and chocolate and combine
  • Shape dough into a ball and cut into 2 equal halves
  • Roll each half into a log and cover with cling film
  • Put in freezer for 30-40 mins
  • Once chilled, unwrap and slice
  • Lay on covered baking trays and bake for 12 mins at 175oC
  • Once baked, remove from oven and leave to cool on rack
  • Serve these with a cup of something hot and enjoy!

Lemon Elderflower Cake

5 Aug

This cake is the epitome of summer. Light, refreshing, I could eat an ENTIRE loaf in one sitting. Just don’t dare me to do it… because I will…no self control clearly! Anyway, this cake is perfect to take along to a summer picnic, as indeed I did!






  • 100g butter, or dairy free spread – I used Trex
  • 75g Greek yogurt (I used the Total 0% variety)
  • 175g caster sugar
  • 3 eggs
  • 225g flour
  • 3 ½ tsp baking powder
  • 90ml milk (I used almond milk)
  • 10 ml elderflower cordial

For the elderflower drizzle:

  • 4 tbsp elderflower cordial
  • 4 tbsp white or golden granulated sugar
  • Splash of warm water if needed


  • Sift all dry ingredients together
  • Melt butter or dairy free alternative or let it come to room temperature
  • Mix all wet ingredients together until fully combined
  • Combine wet & dry ingredients together, mix well
  • Pour batter into greased loaf tin
  • Bake on 225oC for 35-45 mins or until cake is cooked in the middle.
  • Mix together cordial and sugar drizzle whilst you wait
  • When it comes out of the oven, prick it lightly all over with a fork and pour the drizzle on top
  • Wait to cool, and serve!