Delicious pistachio and chocolate cookies inspired by the viral Dubai Kunafa chocolate bar!
Download and save a PDF of this recipe!
You will need;
Ingredients for cookies; Ingredients for kunafa filling;
215g plain flour 50g kadayif pastry
100g brown cane sugar 75g pistachio cream
90g white granulated or caster sugar tsp of vegan butter
4g baking powder
2g baking soda Ingredients for decoration;
24g cocoa powder 25g melted chocolate
90g vegan butter handful of chopped pistachios
40g cold water
60g dark chocolate chips
75g chopped pistachios
You will also need; a baking tray, a frying pan, baking paper, a mixing bowl, a microwavable bowl, spoons, a sieve
Method
1. Prepare your kadayif pastry by melting a tsp of vegan butter in a frying pan
2. Add the pastry and gently mix until all the pastry strands are lightly browned and crunchy
3. Add to a bowl and mix with the pistachio cream to make your kunafa filling
4. Place a piece of baking paper on a plate or small tray and spoon out 6 generous blobs of the kunafa mixture
5. Place the plate in the freezer for at least 20 minutes until the kunafa has frozen
6. While the filling is setting, make your cookie dough. Pre heat your oven to 180°c
7. Line your baking tray with baking paper, this will make sure your cookies do not stick, and set aside
8. Add the vegan butter, brown sugar and granulated sugar to your stand mixer or hand mix using a large spoon until smooth, light and fluffy
9. Sieve the flour and cocoa powder into the bowl then add the baking powder and baking soda
10. Add the cold water and mix again until you have a smooth, thick cookie dough
11. Add the 60g of chocolate chips and 75g chopped pistachios and lightly mix again until all incorporated
12. Split the dough into 6 balls. Each ball of dough should weigh roughly 125g
13. Get your frozen kunafa centres out of the freezer
14. Use the palms of your hand to flatten each ball into a thick disk
15. Place a frozen kunafa blob into the centre of each disk and squash the dough back into a ball
16. Make sure that the cookie dough is covering all the chocolate spread centre, if not it may leak when baking
17. Put the balls of dough onto the baking tray making sure they have plenty of space to spread out in the oven
18. Bake for around 10-12 minutes
19. Remove from the oven and bang the tray firmly on the worktop. This helps release any trapped air bubbles and makes the cookies have a lovely chewy texture
20. Leave the cookies on the tray to cool
21. Once the cookies have cooled, melt your 25g of decorating chocolate gently in the microwave and use a teaspoon to drizzle over the top of each cookie
22. Sprinkle your chopped pistachio decoration on top of each cookie
23. Leave the cookies on the side so the chocolate topping can set
24. Eat and enjoy!
Comments