E.135 Christmas Edition: Melissa Tattam and I are in the kitchen baking Dark Chocolate and Pistachio Cookies

This week, I’m joined by a very special guest—Melissa Tattam! We’re back in the kitchen, and this time, we’re whipping up a healthy twist on Dark Chocolate and Pistachio Cookies, thanks to amazing ingredients from Well Easy.

All the ingredients we use are refined sugar-free and as wholesome as they come!

While baking, Melissa and I chat about all things festive, from our favourite Christmas traditions to what’s on this year’s holiday menu. We also dive into a hot topic: should you stay in your pyjamas all day on Christmas?

Well Easy is the ultimate online health food store and Melissa and I's favourite place to purchase all of our healthy food staples! If you haven’t heard of it yet, it’s a treasure trove of clean and natural products—from 100% almond butter to toxin-free household essentials and healthier versions of classic sauces like mayonnaise, ketchup, and sriracha.

Tune in for cozy kitchen vibes, festive chats, and a delicious recipe you’ll want to try for yourself!

They have kindly given the catch ups community a discount code to use going into the new year which is CATCHUPS10 and this gives you £10 off your first order. Click the link below

Well Easy

Dark Chocolate and Pistachio Cookie Recipe:

(Makes 10 small cookies)

100g Organic Ghee

25g Raw Pistachio Butter + more to drizzle pre/post baking

150g Coconut Sugar

1 egg

175g plain flour

1 tsp baking powder

1/2 tsp flakey salt

1 tsp vanilla paste

30g shelled pistachios, chopped

70g 80% dark chocolate chips

Method:

1. Preheat the oven to 200c. Add your ghee to a saucepan over medium-high heat and melt it down. Pour into your mixing bowl, add the 25g pistachio cream and stir together. Allow to cool for 10 minutes, it will be very hot.

2. Add the sugar to a bowl, then add the egg and vanilla. Add the flour, baking powder and salt.

3. Add the chopped pistachios and dark choc. Mix into the batter. Preheat the oven to 200c. Chill the batter for around 30 minutes, if not longer. Line a large tray (or two) with parchment paper and then scoop out 10 small balls of dough onto the tray, rolling them into neat balls then pressing down into a cookie shape, around 2cm thick.

4. Bake for 12 minutes roughly until golden but they will still be very soft. Allow to set for 15-20 minutes before digging in! If they firm up too much the next day, pop in the microwave for 15 seconds to re melt the chocolate

This episode was hosted and produced by Georgia Symonds

Georgia’s Instagram - click here!

For more information and other interesting articles check out our website: www.catchupsinmykitchen.com 

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