Cook Time: 15 Minutes
- 450g/1lb Odlums Cream Plain Flour
- 225g/8oz Butter (room temperature)
- 125g/4oz Shamrock Light Muscovado Sugar
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs, beaten
- 1 teaspoon Goodall’s Vanilla Essence
- 1 teaspoon Bread Soda
- 75g Shamrock Pecan Nuts, chopped
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease a few flat baking trays.
- Beat the butter and sugars together until smooth. Add the eggs and vanilla essence and beat well to combine.
- Add the flour, bread soda and chopped nuts, and mix well.
- Form into balls about the size of a golf ball. Place on the prepared tins, spaced well to allow for spreading, about 2″ between each cookie. Gently press with fingers to flatten.
- 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.
- When cold, store in an airtight container.
