Pecan muscovado cookies - recipe

Pecan muscovado cookies

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  1. 1

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

  2. 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.

    For this step you'll need:

    • 125g Butter (unsalted)
    • 125g Unrefined light muscovado sugar
    • 1 Egg(s) (free range) lightly beaten
  3. 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.

    For this step you'll need:

    • 12 Pecan nuts whole
    • 225g Self-raising wholemeal flour
  4. 4

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

    For this step you'll need:

    • 12 Pecan nuts whole
  5. 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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