Pecan Biscuits with Chocolate Filling Recipe

Ingredients

60g (2¼ oz) pecan nuts
100g (3¼ oz) butter, at room temperature
70g (2½ oz) raw cane sugar
110g (3¾ oz) plain (all-purpose) flour
1 teaspoon baking powder
2 teaspoons instant espresso powder
1 small egg
100g (3½ oz) dark chocolate spread

Method

Finely chop the pecan nuts and set a third of them aside on a flat plate. In a large bowl, beat the butter and sugar until light and foamy. Combine the flour with the baking powder and espresso powder in a bowl and add to the butter mixture. Add the egg and mix well. Fold in the nuts.

Preheat the oven to 180°C (350°F/Gas 4).

Shape the mixture into about 30 small balls. Roll in the chopped pecan nuts and place on a baking sheet lined with baking paper, leaving a little space as they will spread. Bake in the oven for 10 minutes.

Spread half of the rounds with the chocolate spread and top with a second round. Press gently together.

Recipe extracted from The Magical Christmas Cookbook, published by Murdoch Books (murdochbooks.co.uk)
Images: Melina Kutelas

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