Pecan muscovado cookies - recipe

Ingredients

Recipe , Muscovado , Pecan , Cookies

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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.

For this step you'll need:
- 125g Butter (unsalted)
- 125g 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.

For this step you'll need:
- 12 Pecan nuts whole
- 225g Self-raising wholemeal flour
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

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

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Cornish fairings ⇒