pecan cookies

These are quite simply, incredible. Soft but not chewy, wonderfully nutty with a hint of vanilla, they make perfect, bite-sized companions to any beverage, hot or cold. Also, awesome with ice cream ;)


220 g pecan halves
220 g unsalted butter
4 tbsp caster sugar
2 tsp vanilla extract
300 g plain flour
5-6 tbsp icing sugar


Preheat the oven to 150 C

Line a baking tray with baking paper. Grind the pecans in a food processor. Beat the butter and sugar until light and fluffy. Add the vanilla extract, beat in the nuts, and finally stir in the flour. Mix until it comes together in a homogenous mass.

Roll bits of mixture into balls about an inch in diameter using slightly damp hands. Put the balls on the baking tray, leaving a gap between each one. Bake for about 25-30 minutes or until slightly golden. Leave the biscuits to cool on the tray for a couple of minutes. Keep the oven on.

Sift the icing sugar onto a plate and roll the cookies in the sugar before returning them to the baking sheet. Return the tray to the oven for 1-2 minutes so the icing sugar ‘sets’.

Leave them to cool completely and store in an airtight container. Bon appetit!

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