Pecan cookies
Crispy and chewy cookies with a toasty, nutty flavour – these American-style cookies have everything going for them. And best of all, they’re made with good ingredients…
Do toast the pecans – it’s a crucial step and is what gives these cookies their incredible nutty flavour. And try to leave the dough for at least an hour to help them firm up. Or if it’s easier, leave the dough in the fridge overnight and bake them fresh in the morning.
Makes 14
You will need:
- 1 cup (90g) pecans
- 3/4 cups (100g) wholemeal spelt flour
- 1/2 tsp bicarbonate soda
- 1/4 tsp ground sea salt
- 1/2 cup (60g) unsalted good quality butter, melted and cooled
- 4 tbsp honey or brown rice syrup
- 1 1/2 (125g) cups jumbo oats
- 1 egg, lightly beaten
- 1 tsp natural vanilla
Method:
- Heat the oven to 190. Spread the pecans out across a baking tray and toast for 7-8 minutes until golden and nutty smelling. Allow to cool, reserve 14 for topping the cookies, then roughly chop the rest. Put aside.
- In a bowl, mix the flour, bicarbonate of soda and salt. Stir in the oats. Put aside.
- In a large bowl, whisk the butter and honey, then beat in the egg and vanilla. Add the flour mixture until just combined, then stir in the chopped pecans. Chill the dough for at least one hour or overnight.
- When you’re ready to bake the cookies, preheat the oven to 190 and line a baking sheet. Roll the dough into evenly sized balls, flatten, press a pecan into each one and spread out across the tray (they’ll expand during cooking so leave enough space between them). Bake for 12-14 minutes, or until golden brown. Allow to cool before transferring to a wire rack to cool properly.
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