Terrazzo Cookies (Chocolate, Caramel, Pistachio)

This dough requires several hours in the fridge, or overnight.

You can also pop these in the freezer, ready to slice (do take care) and bake whenever the mood takes you.

You could replace the chocolate, caramel and pistachios with your favourite chocolate or nuts, etc.

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Make the caramel shards by melting the sugar in a frying pan until you have a deep amber caramel (since this is a dry caramel, you are allowed to stir this as it melts). Pour onto a silicone mat (or some greaseproof paper), then spread it out quickly using an offset spatula (or back of spoon). Leave to cool completely, then use the end of a rolling pin to gently bash up the caramel until you have a rubble of shards – none should be larger than 5mm (¼in).

In a large bowl, beat together the butter, sugar and vanilla until pale and fluffy, around 2–3 minutes with an electric whisk. Add the flour and salt, and mix until just combined – no longer (don’t worry if the mixture still appears a bit crumbly). Stir through the caramel shards, chocolate and pistachios.

Divide the dough in half and tip the first half out onto a sheet of cling film (plastic wrap). Shape into a log about 4–5cm (1¾–2in) in diameter – this might not be easy, on account of all the additions to the dough, but persevere! Wrap tightly in the cling film. Repeat with the second half of the dough. Chill both logs in the fridge for at least 3 hours, or overnight.

When ready to bake, preheat the oven to 160°C fan/180°C/350°F/ gas 4 and line two large baking trays with silicone baking mats or greaseproof paper. (If you don’t have two large baking trays, you can simply cook the biscuits in two batches.)

Unwrap the dough logs, use a pastry brush to coat in the egg white, then roll them in the demerara sugar until evenly coated. Cut each log into rounds about 1.5cm (¾in) thick and place on the baking trays, well spaced. Bake until the edges are firm and starting to turn golden but the middles still look light, around 15–20 minutes. Remove from the oven and leave to cool completely before serving. Tip Any biscuit or cookie dough, as well as pastry, hugely benefits from an overnight rest in the fridge. It ensures that the flour is properly hydrated and that the gluten has had a chance to relax. What this means for you is dough that is easier to work with and gives a better result when baked (less spread, more height).