Pecan Pie Cookies

Makes 16

Hands-on Time 30 minutes plus chilling (overnight)

Cooking Time 10 minutes

Baking Time 15 minutes

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Ingredients

• 250g pecans

• 325g caster sugar

• 150g golden syrup

• 30ml water

• 3 tsp vanilla extract

• 1 1/8 tsp fine salt

• 4 large eggs

• 100g unsalted butter (chilled)

• 250g unsalted butter (softened)

• 200g light brown sugar

• 400g plain flour

• 1 tsp bicarbonate of soda

Equipment

• Chopping board

• Knife

• Saucepan

• Spatula

• Baking parchment

• Freestanding mixer with paddle attachment

• Baking sheet (ideally aluminium)

• Wire rack

Method

1. Make the Pecan Filling

• Chop the pecans into small pieces. Set 100g aside.

• In a saucepan, combine 150g caster sugar, golden syrup, water, 1 tsp vanilla, 1/8 tsp salt, and 2 eggs. Stir until combined.

• Cube 100g chilled butter and set aside.

• Heat the saucepan over medium heat, stirring until bubbling. Reduce to low and simmer for 10 minutes, stirring regularly, until thickened.

• Remove from heat and add the cubed butter. Stir until melted and combined.

• Add 150g chopped pecans and stir to incorporate.

• Tip the pecan paste onto parchment, spread it out, and roll it into a sausage shape. Set aside to cool to room temperature.

2. Make the Cookie Dough

• In a freestanding mixer, beat 250g softened butter, 175g caster sugar, and 200g light brown sugar for 5 minutes until light and fluffy.

• Add 2 tsp vanilla and 2 eggs, mixing briefly to combine.

• Add flour, bicarbonate of soda, and 1 tsp salt. Mix until just combined, scraping down the sides with a spatula.

• Add the remaining 100g chopped pecans and mix for 10 seconds until evenly distributed.

3. Shape and Chill the Dough

• Shape the dough into a log, wrap in parchment, and chill for at least 1 hour (or freeze to speed up the process).

• Slice the pecan filling into 16 discs and the cookie dough into 32 discs.

• Flatten one dough disc in your palm. Flatten another disc and cup it in your hand. Place a filling disc in the cupped dough, press the sides up, and cover with the flattened dough. Seal the edges and shape into a ball.

• Place the dough balls on a parchment-lined baking sheet. Cover with clingfilm and chill overnight.

4. Bake the Cookies

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.

• Bake on the middle shelf for 15 minutes until golden.

• Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy!