450g/1lb Odlums Cream Plain Flour
225g/8oz Butter (room temperature)
125g/4oz Light Brown Sugar
125g/4oz Caster Sugar
2 Eggs (beaten)
1 teaspoon Vanilla Essence
1 teaspoon Bread Soda
100g packet Shamrock Pecans (chopped)


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a few flat baking trays.
  2. Beat the butter and sugars together until smooth. Add the eggs and vanilla essence and beat well to combine.
  3. Add the flour, bread soda and chopped nuts, and mix well.
  4. Form into balls about the size of a golf ball! Place on the prepared tins, spaced well to allow them to spread, about 2″ between each cookie. Gently press with fingers to flatten.
  5. Bake for about 15 minutes until risen and golden brown. Remove from oven and allow to stand for 5 minutes to “set,” then transfer to wire tray to cool.
  6. When cold, store in an airtight container.