Mocha Iced Coffee Popsicles and Pistachio shortbread cookies

Ingredients

For Mocha Coffee pops
• 2 cup of International Delight iced coffee Mocha
• ⅓ cup Heavy cream
For Chocolate covering
• 1 cup /214 g chocolate chips
• 2 ½ tablespoons coconut oil
Pistachio Short bread cookies
• 1 ¼ cup/ 164 g all purpose flour
• 8 cardamom pods
• ⅔ cups/151 g unsalted butter
• 1 ¼ tablespoon /16 g ground rice
• ⅓ cup/46 g icing sugar
• 2 tablespoon/27 g brown sugar
• ½ cup/60 g shelled roasted salted pistachio nuts
• 1 free-range egg, lightly beaten
• ¾ teaspoon vanilla extract
• ¼ salt (don’t use if you are using roasted salted pistachios)

Instructions

1. In a bowl add iced coffee and heavy cream and mix well. Pour into Popsicle molds. Add sticks and freeze for overnight.

2. Next morning take the popsicles out, you'll dip them in the chocolate shell.
To chocolate shell:
3. Stir chocolate chips and coconut oil together.

4. Microwave at 30 second intervals until it melted completely.and set aside.

5. Next morning remove the Popsicle from freezer, and dip them in the chocolate shell. This is tricky part, so make sure to mix the chocolate mixture uniform every time you mix in pops. You have to do it fast as cold Popsicle hit chocolate becomes so hard easily.
Pistachio Short bread cookies
6. Using mortar and pestle to crush the cardamom pods remove the skins and then crush the seeds into a fine powder.
7. In a kitchen aid stand mixer bowl add the butter, ground rice, flour, salt , ground cardamom, brown sugar and icing sugar and whisk until the ingredients mix well and dough comes together.

8. and then add half of chopped pistachio and mix well.

9. Then immediately transfer the dough onto a cold surface sprinkled with a little flour.
10. With your hands roll the dough into a log shape 1 ¼ inches to 1 ½ inches /3-4cm in diameter. If you want really large round biscuits then keep the log short in length, however, if you would prefer small or medium sized biscuits then elongate the dough further. Wrap in cling film and place in the fridge for over an hour.

11. Add rest of pistachio nuts into the electric mixer and give them a quick wiz so that they are broken up slightly. If you do it for too long they will become too fine!
12. Place the crushed pistachio nuts on a flat surface and take the cling film off the dough (and place the cling film to one side) and brush the log with the beaten egg. Now roll the dough over the top of the pistachio nuts.

13. Put the same cling film back on the dough log and place back into the fridge for a further 30 minutes.
14. Preheat the oven to 325F/162C degrees. Remove the cling film and using a sharp knife cut the dough log into even slices (¼ inch to ⅜ inch/5mm to 1 cm thick) and place them on a baking tray lined with baking parchment, placing them 2cm apart.

15. Bake it in the pre-heated oven for about 18 minutes or until they are golden brown in color.
16. Remove from the oven and allow cooling completely as they will harden as they cool. If you pick them up before they are cool they may well crumble. Once they have cooled store in a sealed jar or container for up to a week.

Notes

Copyright ©2013 Zesty South Indian Kitchen by Swathi( Ambujom Saraswathy) All Rights Reserved