Friday, September 24, 2010

Kukis : Chocolate and Almond Cookies

Karena stok coklat selalu ada di dapur, pencarian resep kukis untuk snack terus berlanjut. Kali ini pencarian resep berhenti di blog salah satu blogger luar negeri yang foto-fotonya sangat fantastis. Souvlaki for The Soul, salah satu blog terbaik yang pernah ada.

Kebetulan juga, salah satu sahabat di dunia maya yang jago memasak mengirimkan sekantong besar kacang pistachio. Kacang gurih yang jarang kami dapat. Sebagian kacang diberdayakan untuk mengganti almond sebagai bahan tambahan kukis ini. 

Chocolate and Pistachio Cookies

Chocolate and Almond Cookies
Source : Souvlaki for The Soul


75g unsalted butter
60g caster sugar
1 large egg, beaten
175g wholemeal self-raising flour
1/2 teaspoon vanilla extract
1/2 tablespoon milk
1 block of Maya Gold chocolate, roughly chopped (i used chocolate chips)
50g slivered almonds (i used pistachio)
Pinch of salt
Preheat the oven to 180°C. Grease a baking sheet with melted butter.

Cream together the butter and sugar in a bowl until light and fluffy. Beat in the egg. Sift the flour once, returning the bran to the sifted flour, then fold it into the mixture. The bran gives a distinctive flavour and texture to the cookies. Beat well, adding the vanilla extract and sufficient milk to make a pliable dough. Mix it with your hands, adding the milk in stages until the dough is fairly soft, but not sticky. Add the chopped chocolate, nuts and salt and distribute evenly through the dough. Roll out on to a lightly floured board to a thickness of about 5mm.

Using a 6.5cm cookie cutter, stamp into rounds and place the cookies, spaced well apart, on the greased baking sheet.

Chocolate and Pistachio Butter Cookies

Bake in the centre of the oven for about 20 minutes. Watch them carefully so they don’t overcook. Remove from the oven and leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool

HINT: All flour should be sifted before you use it. Sifting flour is important, not just to remove any little foreign
bodies that may be in the flour, but also to aerate it.

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