These lovely little cookies are based on a Gwyneth recipe. I hope we can now say this, in the same way that we can announce a dish is “a Delia” or “a Nigella”. It’s her grandmother’s recipe, she says in her book “It’s All Good” (published by Sphere 2013), and I was attracted by the small number of ingredients: basically just pecan nuts, butter and flour, plus a little sugar (only 50g for the whole recipe, which I didn’t think would work, but it does). It’s a Christmas recipe, in her memory, but it works anytime, I think.
Pecan Butter Balls
Ingredients: makes about 20
- 250g pecan nuts
- 350g flour (I used gluten free)
- 225g butter
- 1 tsp ground cardamom (or cinnamon)
- pinch salt
- 50g caster sugar
- Preheat the oven to 180 degrees Celsius.
- Blitz the nuts, butter, salt, spice and flour in a food processor.
- Form into largeish teaspoon-size balls with your hands and space a few cm apart on a lined baking tray.
- Bake 10-12 minutes. LEAVE TO COOL – they will crumble to mush if you attempt to move them sooner (can you tell I learned this the hard way?).
- When they are almost cool, roll in a shallow bowl of sugar.
- They’ll keep in a resealable container or cake tin (lined with cereal packet wax paper that you have diligently unfolded/flattened/wiped clean and saved from your breakfast table!) for a few days.
Incidentally I ended up have 3 of these with fat-free, live, organic yoghurt for breakfast for a couple of days – delicious and it really kept me going till lunch because of the protein and fat in the nuts (nuts are, generally speaking 50% fat and 50% protein).