Pecan and Rye Slice-and-Bake Cookies

• 120gunsalted butter, softened
• 70gcaster sugar
• 30glight brown sugar
• 1 tspvanilla extract
• ¼ tspfine salt
• 130gplain flour
• 70grye flour
• 100gpecans, roughly chopped
• 60gdark chocolate, finely chopped

Method

1. 1Beat the butter, caster sugar, light brown sugar, vanilla and salt in a bowl for 2 minutes until paler and smooth. Do not whip lots of air into it: these need to bake crisp, not cakey.
2. 2Add the plain flour, rye flour and chopped pecans. Mix with a wooden spoon, then use your hands to press the crumbs together into a dough with no dry patches left.
3. 3Shape the dough into a 20cm log on the chopping board, pressing firmly so there are no cracks. Wrap and chill for 40 minutes until firm enough to slice cleanly.
4. 4Heat the oven to 170°C fan. Line a baking tray, then slice the chilled log into 12 rounds, each about 1.5cm thick, and space them well apart on the tray.
5. 5Bake for 14 minutes until the edges are lightly golden and the centres still look pale. Leave the biscuits on the tray for 10 minutes until firm enough to lift without breaking.
6. 6Put the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Stir for 2–3 minutes until completely melted and glossy, keeping the bowl clear of the water.
7. 7Dip one edge of each cooled biscuit into the chocolate, let the excess drip back into the bowl, then return it to the lined tray. Leave for 20-30 minutes until the chocolate is no longer wet to the touch.

Per serving

kcal

503

protein

6.6g

fibre

6.1g

carbs

48.1g

fat

33.1g