Ingredients:
- 200 gr / 7 oz self-raising (self-raising) flour
- 115 gr / 4 oz butter, at room temperature, diced
- 115 gr / 4 oz dark muscovado (molasses) sugar
- 75 gr / 3 oz vanilla cream fudge, diced
- 1 egg, beaten
- 25 gr / 1 oz pecan nut halves, sliced width ways
Step One
Preheat the oven to 190° C / 375 °F / Gas 5. Line two or three baking sheets with baking parchment. Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Step Two
Add the muscovado sugar and diced vanilla cream fudge to the flour mixture and stir well until combined. Add the beaten egg and mix well. Bring the dough together with your hands, then knead gently on a lightly floured surface. It will be soft yet firm.
Step Three
Rolls the dough in two cylinders 23 cm/ 9 in long. Cut into 1 cm/ 1/2 in slices and place on the baking sheets. Sprinkle over the pecan nuts and press in lightly. Bake for about 12 minutes until browned at the edges. Transfer to a wire rack to cool.
Pofta Buna !!!
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