Ingredients
95g soft butter
60g muscovado sugar
50g brown sugar
1 egg yolk (about 15g)
5 drops vanilla extract
140g flour
20g finely chopped pecans
10 whole pecans
Instructions
Preheat oven to 175°C.
Cream the soft butter with a spatula until it has a creamy, ointment-like texture. If butter is from the fridge, cut into pieces and microwave for 2 x 10 seconds.
Add the muscovado sugar and brown sugar, mixing until uniform.
Incorporate the egg yolk and vanilla extract.
Mix in the flour and finely chopped pecans. Knead by hand for ease.
Form the dough into 35g balls (the size of a large nut) and place on a baking sheet lined with parchment paper or a silicone mat. Flatten slightly and top each with a whole pecan.
Bake for 12 minutes. The biscuits will be soft initially but will harden as they cool, remaining soft at the center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 150 Kcal