This recipe comes from The great British Bake off Book.


125g Unsalted Butter softened

50g Caster Sugar

50g Light Brown muscovado sugar

1 Large egg at room temperature

Half tsp Vanilla extract

150g Plain flour

Good pinch of salt

Half tsp Baking powder

50g Pecan Nuts

100g Dark chocolate cut into pieces

Icing sugar for dusting


1 to 2 Baking sheets lightly greased.


1) Preheat the oven to 190 c . Put the soft butter into a mixing bowl  and beat with a wooden spoon or an electric mixer until creamy. Add the sugars and beat well until the mixture looks fluffy. Lightly beat the egg with the vanilla, Then gradually beat into the mixture.

2) Sift the flour , salt and baking powder into the bowl and mix in with a wooden spoon. When thoroughly combined work in the nuts and chocolate pieces .

3) Put heaped teaspoons of the dough onto the prepared baking sheets spacing well apart to allow for spreading ( Bake in batches if necessary  Bake for 8 to 10 mins or until the biscuits are lightly golden  with darker brown edges , Rotate the sheets halfway through the baking time so that the biscuits bake evenly .

4) Remove from the oven and leave the biscuits on the baking sheets to cool and firm up for a few minutes. Then transfer to a wire rack and leave to cool completely. Dust with icing sugar, store in an airtight container and eat within 4 days.