The first Sunday in advent is coming up, which for me – not being at all religious – is an excuse to drink tea and indulge in the first round of Christmas goodies. I decided to bake biscuits rather than buying stuff as an excuse to try out the cutters I bought last year and had only used a few of. I used a combination of this recipe, which somehow has something to do with Pippa Middleton, and one I already had. Unfortunately, it seems I should have replaced the egg in my other recipe with the maple syrup from the linked one – that way, I might have ended up with a more biscuity type dough rather than a soft, cookie one (yes, American readers. The word cookie exists in British English, but it refers to a specific kind of biscuit, not all of them!). If you want to use this recipe, make your dough into little balls before baking so you end up with nice round cookies. If you try cutting shapes like I did, you’ll end up with shapeless masses…
Maple Pecan Nut Cookies
225g unsalted butter or margarine
225g caster sugar
100g light brown sugar
4 dessert spoons maple syrup
50g pecan nuts
300g plain flour
1/2 tsp baking powder (1 tsp if using German Backpulver)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1. Cream, the butter, caster sugar and brown sugar together in a large bowl.
2. Add the egg and maple syrup and mix to form a creamy batter. Break up and stir in the pecan nuts. (If you’re lucky enough to have a food processor, you can use that to do the breaking, but don’t make the nuts too small – you want nice chunks of pecan nut, not ground pecans!).
3. Sieve in the flour, baking powder, salt, cinnamon and nutmeg and mix into a thick dough (you’ll probably need to get your hands in at some point to bring it all together properly).
4. Roll the mixture into 2 balls, wrap them in clingfilm and refrigerate for 1 hour.
5. Once chilled, preheat the oven to 160° C/fan 150°C/gas mark 3 and line a baking tray.
6. Form the dough into smallish balls, place on the baking tray(s) and bake for about 8 minutes or until the edges start turning brown (bigger cookies may take longer).
DO NOT ATTEMPT TO CUT THESES BISCUITS INTO SHAPES! If you do, this:
Will turn into this:
Oh well, they may not look very pretty, but they’re incredibly tasty. In fact, I’m not sure they’re going to survive until Sunday…