Salted Pecan and White Chocolate C kies C kies Salted

By Suvar Haripasad

Ingredients

• 200g butter, at room temperature

• 200g light brown sugar

• 50g muscavado sugar

• 50g granulated white sugar

• 1 large egg

• 1 egg yolk

• 230g cake flour

• 1 tsp bicarbonate of soda

• 1 tsp salt

• 220g pecan nuts, roughly chopped

• 220g good quality white chocolate, roughly chopped

• salt f lakes for sprinkling

Makes:

56smallcookies

Method

1. Roughly chop the white chocolate and set aside. I cannot stress enough how much different these cookies turn out when using a good quality chocolate (at least 30% cocoa solids).

2. Roughly chop the pecan nuts and toast them for around 5 minutes on a pan, set to medium heat. They have a tendency to burn so be careful. Then set aside to cool.

3. Cream the butter for about two minutes until light and fluffy.

4. Then add in the white sugar, light brown sugar and muscavado sugar and continue to cream until light and fluffy. This will take about 5 to 8 minutes.

5. Add in the egg and egg yolk and continue to cream until incorporated.

6. Sift the flour, salt and bicarbonate of soda together and slowly add to the creamed mixture until well incorporated.

7. Fold in the pecans and white chocolate.

8. Place in the refrigerator for the butter to firm up, for at least four hours. I usually make the dough in advance and bake them when needed.

9. When ready to bake, preheat the oven to 180 °C, and line a baking sheet with baking paper.

10. Roll the dough into little ping-pong sized balls and space them well apart, they do spread when baked.

11. Bake the cookies for around 8 to 10 minutes, until the edges start to brown, and the centre is well risen. Do not overbake or the cookies will not be chewy in the middle.

12. Let rest on the tray for a few minutes before removing, as they will still be fairly soft.

13. Sprinkle with sea salt and enjoy!