Recipe by The Hummingbird Bakery from The Hummingbird Bakery Cookbook
These are soo yummy. They crumble in your mouth yet they are also chewy. The pecan nuts and white chocolate make such a great combination. They aren’t too sweet yet they have so much flavor. This recipe will be an all round winner that the whole family will enjoy.
Thanks to The Hummingbird Bakery xx
- 250g unsalted butter, at room temperature
- 100g caster sugar
- 200g soft light brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 400g plain flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 100g white chocolate, chopped
- 100g shelled pecan nuts, chopped
Grease and line 4 baking trays
Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract.
Add the flour, salt and backing powder and mix well until until a smooth dough is formed. Stir in the chocolate and pecan nuts until evenly dispersed.
Divide the dough in half and shape each half into a roll about 10cm long and 3cm wide. Wrap the rolls in clingfilm and put them in the freezer to set completely for a couple of hours.
Preheat the oven to 170°c.
Remove the clingfilm and cut the dough into discs about 2-3cm thick. Arrange the cookies on the prepared baking trays. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, or until golden brown around the edges and quite flat. leave the cookies to cool slightly on the trays before turning out onto a wire cooking rack to cool completely. The cookies should be soft and chewy.