What you need
180g soft butter
3/4 cup soft brown sugar
1/2 cup white sugar
2 eggs beaten
5ml vanilla essence (1 teaspoon)
2 1/4 cups flour
1 teaspoon bicarb of soda
350g chocolate bits
1 cup chopped pecan nuts
The process
Put the oven on to 190 Celsius and line 2 baking trays with grease proof paper.
Add the 2 sugars to a mixing bowl with the soft butter and cream together until light and fluffy, you can use an electric beater.
Add the egg and beat well.
If you are using a beater, put it aside now, get a metal spoon and and add the vanilla essence, stir gently to distribute evenly.
Now sift in the flour and bicard of soda and stir to combine. You don’t want to be vigerous, just mix it in gently until just combined.
Now add the pecans and chocolate bits and stir gently to distribute evenly.
Drop large tablespoons of the mixture onto the baking trays, leaving about 4cm for spreading.
Pop them in the oven for 10 minutes until they are golden brown and the smell is driving you crazy.
Remove from the oven and et them cool for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy them folks, these are really good.
To Claire
Leftover easter eggs?
wats that?
😛
I used up some of the left over easter eggs for the chocolate bits…worked well. Also had to turn down oven a bit…delicious.
Hi Claire, perfect use for left over easter eggs, happy days G
hi G
thanks for this great recipe, would it matter if i left out the nuts?
Hi linda, you could leave out the nuts, just add a few more choc chips and you are away. Enjoy them and have a lekker day G
Hiya, can i leave out the eggs? I am a vegetarian.
Hi Angely, try this vegetarian recipe, mine needs the eggs. It’s a great vegetarian resource so have fun there. Enjoy the weekend G
http://vegweb.com/index.php?topic=6391.0
Hi Graham, Wonder if you can help me with a recipe please? Have looked all over, including internet, but cannot find it. A fudge recipe that contains flour, powdered milk, cane syrup, brown sugar, cream of tartar, salt and marg. Thanks. Ronelle.
Hi Ronelle, that sound like its an old fashioned recipe passed down through the generations and probably a closely guarded secret. Unfortunately I don’t know but would love to give it a go if you finally find it. Happy days G
How about this
http://www2.gi.alaska.edu/ScienceForum/ASF8/871.html
Hi Graham,
I’m thinking of baking the chocolate pecan biscuits and was hoping you could tell me how many cookies I can expect from the recipe?
Do you have any other favourite cooking websites?
Thank You.
Gina.
Hi Gina, it all depends on the size you make the cookies and on each sheet you should leave about 4cm round each cookie for space to spread. 18-20 is about what you should get. Have a lekker weekend G
i want to bake the cookies but i want clarity on measurement of flour and the type of flour used(self raising or cake flour)
Hi Tsakani, cake flour or all purpose flour will do the trick and it’s 2 and a quarter cups. Enjoy them, cheers for now G
Hi Graham,
Took the tip on turning down the oven a bit (I turned it down to 170) and they came out wonderfully!!!
Thanks!
Hi Jessica, thats great glad they worked out. Cheers for now G
Dear Graham
I made these on the weekend and they tasted good. Just one question for future baking, is the biscuit supposed to be crispy around the edges and soft everywhere else? I was expecting a crispy biscuit but mine was soft – perhaps due to the addition of the eggs?
They should be a little chewy not a crisp biscuit but if they were crisp[ on the outside and too soft on the inside perhaps your oven was a bit hot, few ovens are exact so nex time try with a little less heat say 10 degrees less. Cheers and thanks for the feedback G
excellent recipe Graham!! your recipes are always simple yet unbelievabley good!! mooore!
Thanks Shannon, sooo glad you enjoyed, plenty more to come…
Looks divine – will try this wwekend – thanks for the great recipes.
You welcome Ros, these are just soooo good, you going to love them.