Ahead of the newly revised and expanded edition of the Hummingbird Bakery Cookbook (on 5th October 2017), they have kindly sent over 6 recipes for us to share with you taken exclusively from their recipe book. We will be posting one each week for you and we already can’t wait to get started on this one.
White Chocolate & Pecan Nut Cookies
This is a flavour combination that works very well to create a more sophisticated cookie. Dark or milk chocolate can be substituted if you don’t like white chocolate.
– 250g unsalted butter at room temperature
– 100g caster sugar
– 200g soft light brown sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 400 g plain flour
– 1 teaspoon salt
– 1 teaspoon baking powder
– 100g white chocolate, chopped
– 100g shelled pecan nuts, chopped
– 4 baking trays, lined with greaseproof paper
Put the butter and sugars in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract.
Sift in the flour, salt and baking powder and mix well until a smooth dough is formed. Stir in the chocolate and pecan nuts by hand until evenly dispersed.
Divide the dough in half and shape each half into two equal rolls measuring 20 cm in length. Wrap the rolls in clingfilm and put them in the freezer to set completely for a couple of hours.
Preheat the oven to 170°C (155°C fan)/Gas 3ó. Remove the clingfilm and cut the dough into discs about 2 cm thick. Arrange the cookies on the prepared baking trays.
Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10–15 minutes, or until golden brown around the edges and quite flat. Check them regularly to make sure they are not burning. When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before transferring to a wire cooling rack to cool completely.
The cookies should be soft and chewy.