- Dish type
- Biscuits and cookies
These crisp, sweet and buttery biscuits are full of nutty goodness. Shape these biscuits into cigar shapes whilst they're still warm, if desired. Drizzle with dark chocolate for that extra indulgence.
13 people made this
IngredientsMakes: 30 biscuits
- 225g unsalted butter
- 250ml golden syrup
- 285g dark brown soft sugar
- 250g plain flour
- 220g pecans, finely chopped
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment.
- In a medium saucepan over medium heat, combine butter, golden syrup and dark brown soft sugar. Bring to the boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared baking trays. Batter should be at least 10cm apart to allow for spreading.
- Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If moulding the biscuits into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(17)
Reviews in English (17)
if you are looking to make florentine lace type cookies, this is not the one to use. these come out more cookie like than lace like....way too much flour. at least that's how mine came out. too thick and not wafer like which is what i was looking for and hence too hard a bite. i found a recipe on food network i am going to try with way less flour and more butter to get that wafer thin cookie. sorry.-07 Dec 2008
by Julie Guy
These were very easy to make. I shaped them into dessert bowls and filled them with a no-bake cheesecake filling and fresh berries. Everyone raved about them and said they looked complicated to make. I will use this recipe over and over when I need to impress!-22 Apr 2002
by Cranky Food Scientist
This recipe is good but you must be prepared to experiment with your oven temperature a little. I found cooling the entire mixture and rolling the dough into small balls gave the best result. I also used a convection oven and just lowered the temp to 325 which gave a more even tone to the cookie. Don't let them get too brown on the edges or they may be slightly bitter. Use parchment paper. If you are cheap you can wipe off the parchment paper a few times with a paper towel or reuse. Also be wary of spreading. If you cool it completely they spread a little less and you can get about 8 cookies on a standard cookie sheet without them touching. Great simple recipe. With small cookies I was actually able to make about 100 cookies.-19 Dec 2006