Sprinkle extra love into your dishes with Maldon Salt’s trusted flakes of flavour
This year marks 140 years of salt craftsmanship for Essex-based Maldon Salt. The family-run business has enjoyed a whole year of anniversary celebrations designed to pay homage to this proud milestone, and to inspire current and future generations of foodies to seize the seasoning. Now run by the fourth generation of the Osborne family, Maldon Salt’s distinctive pyramid flake is still hand crafted in much the same way as it was back in 1882, and continues to be loved and cherished by chefs and home cooks alike. With the festive season almost upon us, homes across the land will no doubt be reaching for Maldon Salt to enhance the mouth-watering dishes being served up – but did you know that a small amount of salt also improves the flavour of sweet dishes? With this in mind, Maldon Salt has created several sweet recipes to enjoy, including Rum & Raisin Fudge (pictured above) and Chocolate & Amaretto Truffle.
For the above recipes and more, visit maldonsalt.com or follow on Instagram: @maldonsalt
Recipe and styling: Libby Silbermann. Photography: David Loftus
Pistachio & Dark Chocolate Cookies
These make an ideal homemade gift, or have them to hand should people pop by unexpectedly
Makes 15
For the cookies:
150g unsalted butter
150g caster sugar
2 egg yolks
250g self-raising flour
30g cocoa powder
50g dark chocolate, finely chopped
For the topping:
100g dark chocolate, melted
50g pistachios, finely chopped
Maldon Sea Salt
1 Preheat the oven to 190C/Fan 170C/ Gas 5 and line a baking tray with baking paper.
2 In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the egg yolks, then sift in the flour and cocoa before mixing well. Knead in the chopped chocolate until you have a smooth dough, then roll into a ball and cover in food wrap. Chill in the fridge for at least 1 hr, ideally overnight.
3 When ready, roll out the dough on a lightly-floured surface until it’s 2cm thick. Using a 7cm cutter, cut out your cookies and place on the baking tray. Bake for 8-10 mins before removing and leaving to cool on a wire rack.
4 Once cool, dip half of each cookie in the melted chocolate, then sprinkle with the chopped pistachios and a good pinch of Maldon Salt
