Chocolate Pecan Biscuits/Cookies

Chocolate Pecan Biscuits/Cookies

The foundations of the UK are built on tea and biscuits! If you live in the UK you will know what I mean. Before this virus spread, many people in offices, on building sites and in school staff rooms, etc would often stop for a tea and biscuit break. It’s a bit of a tradition and I can’t see it ever changing.

So while we are all stuck in the house together I decided to invent a new flavour biscuit. We love our biscuits and I really enjoy baking on the weekend. Being British, I’m sure, that tea and biscuits will see us through this coronavirus isolation. Plus baking biscuits is a great way to pass the time.

Are you loving biscuits during this time of isolation? If so, which ones do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.

Chocolate Pecan Biscuits/Cookies

Equipment

  • Nutribullet
  • Mixing bowls x 2
  • Teaspoon
  • Baking powder
  • Grease proof paper

Ingredients

  • Gluten free oats x 200g
  • Pecans x 100g
  • Brown rice or plain flour x 100g
  • Raw cacao powder x 50g
  • Cinnamon x 1 tsp
  • Baking powder x 1 tsp
  • Coconut or brown sugar x 150g
  • Ghee, unsalted butter or vegan butter x 150g

Method

  • Pour the oats, pecans, brown rice or plain flour, baking powder, raw cacao powder and cinnamon into the nutribullet cup or blender.
  • Blend all these ingredients together.
  • Once everything resembles a flour, put these in a mixing bowl.
  • You may need to break up the mixture as the pecans will become wet when blended with the other ingredients.
  • Put the small saucepan on a medium heat.
  • Place the ghee, unsalted butter or vegan butter and coconut or brown sugar into the pan.
  • Stir these ingredients together until the ghee, unsalted butter or vegan butter melts.
  • It should take around 5 – 10 mins.
  • Once the ingredients are combined together, leave to cool.
  • Then finally add the ingredients in the sauce pan to the dry mix in the bowl.
  • Mix all the ingredients together.
  • If the mixture is dry add a little milk of your choice until a dough ball is formed.
  • Use the extra brown rice flour and spread the flour onto a board.
  • Take a small amount of dough and begin to roll the dough out onto a chopping board.
  • Roll out the dough to about a half centimetre thickness.
  • Use the cutter and make your biscuits.
  • Place on a spare board.
  • Then when all the dough has been cut, place the board on a shelf in the fridge and leave for a couple of hours.
  • Preheat the oven to 180° and put the baking tray in.
  • Remove the biscuits from the fridge and the baking trays from the oven.
  • Put the biscuits onto the baking trays.
  • Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
  • Remove from the oven and leave for a good ten minutes or so on the baking tray.
  • Finally place on a cooling rack and leave to cool.
  • Then serve with a big cup of tea and enjoy.
Chocolate Pecan Biscuits/Cookies

Chocolate Pecan Biscuits were very gratefully received by my little family. As I mentioned earlier we all love a biscuit and this new flavour combination was yummy. It’s definitely a crunchy and crumbly biscuit that melts in the mouth. The biscuits will last a couple of weeks in an airtight container. So a great dry food to keep in case of emergencies. However you decide to eat these biscuits, as always, enjoy. Thank you. xxx