Grapefruit & Rosemary Cantucci with Dark Chocolate.

When you reach that 4pm Afternoon Slump, there is no better way to deal with it than to sink back in the caress of your sofa. Pop the kettle on and feel the spread of caffeine invigorating your veins and a few of these sweet, crumbly nuggets of pure joy. Eat them molten and oozing straight from the oven and the joy is tenfold.


190g Plain Flour

1 Pink Grapefruit, zest

½ tsp Rosemary, chopped

¼ tsp Baking Powder

Pinch Salt

70g Butter, room temperature

115g Golden Caster Sugar

2 Eggs, beaten

70g Pistachios, chopped

70g Dark Chocolate, chopped


1. Mix the flour, rosemary, baking powder and salt with the grapefruit zest and set aside.

2. Meanwhile, cream the butter with the sugar for 5 minutes or until pale, fluffy and the sugar has dissolved.

3. Divide the beaten eggs into ¾ and ¼ add the ¾ to the butter mix and beat well to combine. Gently mix in the flour mix, taking care not to overmix, followed by the pistachios and chocolate.

4. Divide the mixture into 2 and roughly form into two logs. Wrap in plastic wrap and chill for 1 hour or until firm.

5. Preheat oven 180C. heavily flour a worksurface and unwrap the chilled logs. Roll until a little thinner, say 3cm in diameter then place onto a baking sheet lined with baking paper.

6. Brush with the remaining egg and bake for 20 minutes or until golden.

7. Stand for 5 minutes then, carefully, using a serrated knife, cut into 2cm pieces, laying each one cut side down back on the tray.

8. Bake again for 15 minutes to firm up then allow to cool to crisp OR eat, burning your mouth, fingers and chin with molten chocolate but feeling 100% better for it…