Ingredients
- 320 g wholemeal flour
- 1 tsp baking powder
- 1 tsp salt
- 225 g unsalted organic butter
- 230 g soft brown sugar
- 2 large eggs
- grated zest of 1 tangelo
- juice of 1 tangelo
- 110 g chopped 70% chocolate (lindt)
- 110 g chopped orange chocolate (lindt)
- 170 g shelled pistachios (whole)
Preparation
Step 1
Preheat the oven to 170degrees celsius. Line a tray with baking paper/silicone mat.
Sift the flour, baking powder & salt into a large bowl.
With an electric mixer, beat the room temperature butter & brown sugar until light and fluffy. Add the eggs, one at a time and mix on a low speed. Add the tangelo juice & tangelo grated rind and mix through well.
Fold through the flour and butter mix until just incorporated, then add the chopped chocolate and pistachios. Continue to mix until combined. It will be quite a sticky dough.
Drop tablespoons of the mix onto the lined baking tray and bake for 12-14minutes, remove when the edges are golden but the middle are still pale. Cool on a wire rack.
Note:
You can freeze some for later if you like; to do this, spoon the mixture onto a large sheet of baking paper. Spread it into a rectangle shape, and using the paper roll it into a log like shape about 5 cm in diameter. (Don't worry if it is not very round at this point, it is just to get the sticky dough to a workable state.) Twist the ends up and roll in a tea towel (for padding,) and freeze for about an hour. After the hour is up, remove from the baking paper and wrap up tightly in some plastic wrap. Roll on a smooth surface until nice and cylindrical and wrap back up in the tea towel; now you can freeze it for later! To bake, cut about 2cm thick slices and arrange on a tray with 5cm spacing; allow to defrost for 15mins and then bake as per above.