Ingredients
- 185g butter, chopped
- 200g (1 cup, firmly packed) brown sugar
- 1 tsp vanilla extract
- 1 egg
- 150g (1 cup) self-raising flour
- 190g (1 1/4 cups) plain flour
- 70g (1/2 cup) pecans, coarsely chopped
- 50g (1 cup) mini baking marshmallows
Method
- Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Beat in the vanilla and egg.
- Sift the combined flours over the mixture. Use a round-bladed knife in a cutting motion to mix until just combined. Stir in the pecans. Use your hands to bring the dough together in the bowl.
- Roll tablespoonfuls of the mixture into balls. Place 4cm apart on the lined trays. Press to flatten slightly. Bake for 12 minutes. Remove from oven and turn half the biscuits over. Top each with 6 marshmallows, then top with remaining biscuits. Set aside to melt slightly, then gently press together. Set aside to cool.
Notes
- Time plan tip: Make these up to 2 days ahead. Store in an airtight container.
0 comments:
Post a Comment