This week I’m sharing my ‘Tuesday Treat’ a little early, so it’s become a ‘Weekend Treat’!…
(I’ll be back as normal on Wednesday 8th December with some delicious savoury recipes!)
White Chocolate, Pecan Nut & Oat Cookies (Gluten Free)
These are very good and very moreish, they are the type of cookie that can be easily eaten at just about any time of the day – you have been warned! The recipe is from the cookbook, ‘A Love of Eating: Recipes form Tart London’, written by Lucy Carr-Ellison and Jemima Jones. In their recipe they use macademia nuts which I’m not so keen on, so I have substituted them for pecan nuts which are delicious with the sweet, white chocolate, a little like that other match made in heaven – pecan and maple syrup. This recipe works well with gluten-free flour, I use Dove’s. (Makes about 20 cookies)
150g unsalted butter, softened
130g light muscovado sugar
1 egg, beaten
1 teaspoon vanilla extract
50g plain flour (gluten-free if required – see note above)
1 teaspoon bicarbonate of soda
130g porridge oats
100g pecan nuts
100g white chocolate, chopped
*A couple of baking sheets, lined with baking paper.
- First, place the pecan nuts on a baking tray and bake in a preheated oven, 180’c fan, for 5-10 minutes until golden and toasted. Remove from the oven, allow to cool then chop.
- Cream the butter and the sugar together until soft and pale. Add the egg, vanilla, flour and bicarbonate of soda and beat until smooth.
- Add the oats, chopped white chocolate and pecan nuts, fold until combined.
- Take walnut size amounts of the sticky dough and place on the lined baking sheets, spacing them well apart. Bake in a preheated oven, 180’c fan, for 10-12 minutes until golden brown. Transfer to a wire rack to cool….before eating…enjoy!!