Friends and family will love these sweet treats by Julie Goodwin.


  • 185 g unsalted butter

  • 1 ¼ cups caster sugar

  • 1 egg

  • ½ tsp vanilla essence

  • 2 cups self-raising flour

  • ¼ teaspoon salt

  • 1 cup pecans, roughly chopped

  • 1 x 250g pack white choc bits


  • 1.

    Preheat the oven to 180°C (160°C fan-forced). Line 2 large baking trays with non-stick baking paper. Using electric beaters, cream the butter and sugar until pale and fluffy, then beat in the egg and vanilla.

  • 2.

    Gently mix in the sifted flour and the salt. Stir in the pecans and choc chips until they are combined. Roll the mixture into balls about the size of a golf ball and place them on the prepared baking trays, about 6 cm apart to allow for spreading. Flatten them with a fork.

  • 3.

    Bake for about 12 minutes. For a softer, chewy cookie get them out of the oven when they are just golden around the edges. For a crisper, lighter cookie, wait until they are golden all over.

  • 4.

    Cool them on the trays for a couple of minutes until they firm up slightly, then transfer to a wire rack to cool completely. Store in an airtight container.

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