Learn how to make this darling train cake topper from gum paste with a step-by-step photo tutorial HERE at CakeJournal.
[tags]train, gum paste, cake decorating, cake topper[/tags]
Creative food craft ideas
Learn how to make this darling train cake topper from gum paste with a step-by-step photo tutorial HERE at CakeJournal.
[tags]train, gum paste, cake decorating, cake topper[/tags]
If your favorite chocolate chip cookie went on a luxurious holiday to Dubai and came back a little more sophisticated, this would be the delicious result. These Dubai Chocolate Chunk & Pistachio Cookies take everything we love about a good, chewy chocolate chip cookie and give it a bold, Middle Eastern twist. We’re talking real chunks of dark chocolate, nutty toasted pistachios, a whisper of ground cardamom, and that gorgeous golden glow from a touch of saffron bloomed in warm milk.
They’re sweet, rich, and just a little exotic—like the cookie version of a spiced latte on a desert rooftop. Whether you’re making them for Eid, a dinner party, or just to stash in your cookie jar for “research purposes,” they’re the kind of treat that gets people talking. Equal parts comfort food and showstopper, these cookies are perfect when you want to bake something familiar but with a story—and a little sparkle.
Steep a pinch of saffron threads in 1 teaspoon of warm milk for 5 minutes. Set aside.
Cream butter, brown sugar, and white sugar in a large bowl until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, followed by vanilla, cardamom, bloomed saffron, and rose/orange blossom water if using.
In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix dry ingredients into the wet mixture until just combined.
Stir in chopped pistachios and dark chocolate chunks. Reserve a few chunks and nuts to press into the tops for presentation.
Cover and chill the dough for at least 45 minutes (up to overnight). This helps develop flavor and improves texture.
Preheat oven to 175°C (350°F). Line baking trays with parchment. Scoop dough into 2-tablespoon-sized balls, place 2 inches apart, and press extra chocolate and pistachios on top. Bake for 10–12 minutes until golden at the edges and soft in the middle.
Let cool for 5 minutes on the tray, then transfer to a wire rack.
These cookies pair beautifully with strong Arabic coffee, saffron-infused karak chai, or even a scoop of rose or pistachio ice cream. They’re also great as part of a dessert board for special occasions.
These Dubai-inspired chocolate pistachio cookies aren’t just a dessert—they’re a statement. The fusion of textures and flavor brings together the richness of dark chocolate, the warmth of cardamom and saffron, and the crunch of toasted pistachios. Whether you’re baking them for a festive occasion or an indulgent treat, this recipe brings a taste of Middle Eastern luxury straight to your kitchen.
wow, really cute !!!!