Don't use your calorie counter on these - just enjoy
them and exercise tomorrow! These cookies are rich and have a mouth-watering butterscotch chewiness.
This recipe was adapted from a cookie recipe in the book 'Chocolate
Parfait' by Helge Rubenstein - a great little book on chocolate cookery.
Ingredients:
For about 15 cookies:
4oz (125g) good quality white chocolate
4oz butter
1 egg
6oz (175g) organic cane/light brown sugar
6oz self-raising flour
A generous handful of roughly chopped pecans
a few drops of good vanilla essence
Method:
Set the oven to 200C/400F.
Melt the chocolate in a bowl sitting in a pan of hot water, leave to
cool a little, add the butter (it is quicker if the butter is cut into
pieces), stir until blended.
Break the egg into a bowl, add the sugar, stir well with a fork and add
a few drops of vanilla essence. Add as many chopped pecans as you would like.
Then blend in the melted butter/chocolate mixture and work in the flour
(sifted) to make a thick dough.
Roll the dough into balls about the size of a large walnut and place them on
greaseproof paper on a baking tray. The cookies spread out when baking,
so leave at least an inch between. You may need more than one baking
tray.
Bake for 10-12 minutes, keep checking them, however, and avoid over-browning.
They should have spread out and be very slightly cracked on top, but not
more than a light golden brown.
Once removed from the oven, they cool quite quickly and become crisp on
the outside but slightly chewy on the inside - heavenly!
If you try this recipe, please let me know what you think.
Why not try another recipe?
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accesses since 27Jun99
© Copyright Ben and Lynda Thornton
last updated 27Jun99