Description
These Choc Chip Pecan Biscuits are buttery, lightly sweet, and packed with chocolate chips and crunchy pecan nuts. They’re simple to make, and while they may look a little soft when they come out of the oven, don’t worry, they’ll firm up beautifully as they cool.
Ingredients
Units
Scale
- 1.1 cups - 250 g butter or margarine, softened
- 1/2 cup icing sugar
- 1 tsp caramel essence
- 1/2 cup cornflour (maizena)
- 2 to 2 1/4 cups flour
- 1 cup chocolate chips
- 1 cup pecan nuts, chopped
Instructions
- Preheat your oven to 340⁰F (170⁰C) and line 2 baking trays with parchment paper.
- In a large mixing bowl, cream together the 250 g butter or margarine and 1/2 cup icing sugar until smooth and fluffy.
- Add the 1 tsp caramel essence and 1/2 cup cornflour (maizena). Beat again until well combined.
- Gradually add the 2 to 2 1/4 cups flour, about 1/2 cup at a time, mixing after each addition until a soft, workable dough forms. Depending on the moisture in your butter or margarine, you may need slightly more or less flour.
- Fold in the 1 cup of chocolate chips and 1 cup of chopped pecan nuts until evenly distributed throughout the dough.
- Roll the dough into small balls, about 1 Tbsp each, and place them on the prepared baking trays.
- Gently flatten each one with the palm of your hand or the bottom of a glass.
- Bake for 12 to 15 minutes, or until the edges are lightly browned.
- Remove from the oven and leave the biscuits on the baking tray for 5 minutes before transferring them to a wire rack.
- The biscuits will still feel soft when they come out of the oven, but will continue to firm up as they cool.
- Once completely cooled, serve and enjoy.
Notes
Created, prepared, tried, and tested by Irene
