Method
Step 1:
Preheat the oven to 180˚C (160˚C fan, gas mark 4). Cover 2 baking sheets with baking parchment.
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.
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.
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.
Step 5:
Bake for 15 minutes until just firm. Leave on the tray for 5 minutes and serve whilst warm and yummy.
Ingredients
MetricImperial
- 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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Ingredients
MetricImperial
- 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