Chocolate, Cranberry and Pecan Wholemeal Biscuits

These biscuits are adapted from Tessa Kiros’ beautiful “Apples for Jam” cookbook. I make them with wholemeal instead of plain flour, and add pecans. They are full of healthy ingredients and are utterly delicious.

Makes about 24 biscuits.

  •  75 g soft butter
  • 50 g brown sugar
  • 50 g caster sugar
  • 1 cup wholemal plain flour
  • ½ teaspoon baking powder
  • pinch of salt
  • 1 egg
  • ½ teaspoon vanilla extract
  • 100 g dark chocolate – I use either the Aldi organic or Lindt (70% cocoa solids)
  • 50 g dried cranberries
  • 1/3 cup pecans, crushed in a pestle and mortar

Preheat the oven to 180c and line one or two baking trays with baking paper.

Cream the butter and sugars in an electric mixer until light and creamy, about three minutes. Add the egg and vanilla and beat to combine. Mix in the flour, baking powder and salt and beat until soft and sandy.

Chop the chocolate up into small pieces. If you prefer, buy some dark chocolate chips, but it won’t be as good as doing it this way – either in taste or texture.

Mix in the chocolate, cranberries and crushed pecans.

Wet your hands and roll small balls, a bit smaller than an apricot, placing at least 5cm apart on the tray. Flatten the balls just a little with a fork.

Bake for 15 minutes.


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