A few rainy days and what do we want to do? Whip out the flour and start baking of course. There's nothing nicer than the smell of biscuits in the oven when the weather keeps you indoors and this quick and easy recipe will give the whole family a treat come tea time.
250 g unsalted butter, at room temperature
100 g caster sugar
200 g soft light brown sugar
½ tsp vanilla extract
400 g plain flour
¼ tsp baking powder
100 g white chocolate, chopped
100 g pecan nuts, chopped
Mix the butter and sugars in a large bowl. Add the eggs and vanilla extract.
Add the flour and baking powder and mix well until a smooth dough is formed. Stir in the chocolate and pecan nuts until evenly dispersed.
Divide the dough in half and shape each half into 2 equal rolls measuring 15 – 18 cm in length. Wrap the rolls in clingfilm and put them in the freezer for a couple of hours.
Preheat the oven to 170 C.
Remove the clingfilm and cut the dough into discs about 2 – 3 cm thick. Arrange the cookies on the prepared baking trays. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10 – 15 minutes, or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.
From the Spring 2013 issue of Heart Home magazine.
Recipe and photographs: Giedre Augustinaviciute