Fig & pecan cookies
Equipment
- large mixing bowl
- wire whisk
- rubber spatula
- baking sheet
Ingredients
- 150 g butter softened
- 85 g demerara sugar
- 1 medium egg
- 150 g plain flour
- 50 g pecans roughly chopped
- 100 g soft figs roughly chopped
Instructions
- Preheat your oven to 200ºC/400ºF/Gas mark 6
- Grease & line a large baking sheet with parchment paper
- In a large mixing bowl and using a wire whisk, cream together the softened butter and demerara sugar
- Add the egg and whisk until fully incorporated
- Sift over the flour and fold in using a rubber spatula
- Stir in the chopped figs and chopped pecans until they are distributed evenly through the cookie dough
- Using a tablespoon, drop spoonfuls (about 40 grams each) onto the prepared baking sheet. Leave a couple of centimetres between each as the dough spreads a little
- Flatten each with the back of a spoon. You can wet the spoon prior to avoid the dough sticking to it
- Sprinkle the top of each with a little granulated sugar to give them a bit of a crunch
- Bake for 12-15 minutes, until the cookies begin to brown around the edges
- Allow the cooked cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack
- Repeat stages 7-11 until all the cookie dough has been used
