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35Total Time
20Prep Time
15Bake Time

Pecan Muscovado Cookies

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About the bake

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

35Total Time
20Prep Time
15Bake Time


  1. Step 1:

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

  2. Step 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.

  3. Step 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.

  4. Step 4:

    Roll the mixture into 12 balls, arrange well spaced on the parchment paper. Flatten each one and top each with a pecan half.

  5. Step 5:

    Bake for 15 minutes until just firm. Leave on the tray for 5 minutes and serve whilst warm and yummy.


    • 125g Butter (unsalted)
    • 125g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg(s) (free range) (lightly beaten)
    • 225g Allinson's self raising wholemeal flour
    • 100g Pecan nuts (chopped)
    • 12 Pecan nuts (whole)

Nutritional Information

per 49g
  • 288cal Energy
  • 19g Fat
  • 6.4g of which Saturates
  • 23g Carbohydrates
  • 11g of which Sugars
  • 4.3g Protein
  • 0.22g Salt

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