Pecan Muscovado Cookies

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Serves

    12


These luxurious and rich cookies are truly delicious and the perfect accompaniment to a hot cup of tea or coffee.

Method

  1. Preheat the oven to 180˚C (160˚C fan, gas mark 4). Cover 2 baking sheets with baking parchment.

  2. Put the butter and muscovado sugar together in a bowl and mix together with a wooden spoon until soft and fluffy. Gradually beat in the egg.

    • 125g Butter (unsalted)
    • 125g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg(s) (free range) (lightly beaten)
  3. Sift in the flour and add the chopped pecans. Mix the dough together with your hands. Knead lightly, then wrap in cling-film and chill for at least 30 minutes.

    • 225g Allinson Self-Raising Wholemeal Flour
    • 100g Pecan nuts (chopped)
  4. Roll the mixture into 12 balls, arrange well spaced on the parchment paper. Flatten each one and top each with a pecan half.

    • 12 Pecan nuts (whole)
  5. Bake for 15 minutes until just firm. Leave on the tray for 5 minutes and serve whilst warm and yummy.

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