British-Canadian pecan and maple cookie-biscuits

“I’ve learnt that life just goes too quickly, and I used to worry about the stupidest things. I’d say, ‘you can’t eat biscuits in bed.’ That’s the best place to eat biscuits!”

Nadiya Hussain, quoted in The Sunday Times

I was brought up in Canada and so naturally I love cookies. My first love was always chocolate chip cookies, I came to these later. But I do love pecans; and I also love maple syrup. I remembered a recipe which combined them both, began researching, and in the process came up with an unlikely version by Nadiya Hussain.

Hussain isn’t very Canadian, so her version is more British biscuit-like than cookie-like, but I think this works well – the best of both worlds so to speak.  I made some amendments based on recollection and experimentation, and took them up to our tasters in Lincoln for testing and tasting.

They went down particularly well with one particular team member. When, much later we found ourselves in coronavirus lockdown, I followed the example of Ikea, Wagamama, and McDonalds (I’m not proud!) and, on the occasion of his birthday I sent the recipe for them instead of taking up the Real Thing.

For a very different sort of maple cookie, see this recipe.

Recipe for British-Canadian pecan and maple cookie-biscuits

Makes about 16

Ingredients

  • 150g unsalted butter
  • 150g/¾ cup soft brown sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 180g/1½ cups plain flour
  • ½ tsp baking powder
  • 100g/4 oz/1 cup pecans
  • 2 tbsps demerara sugar

Method

  1. Preheat the oven to 180°C.
  2. Line two baking trays with silicone paper.
  3. Melt the butter, gently, in a medium-sized saucepan. Take off the heat and stir in the soft brown sugar.
  4. Add the egg and vanilla, beating the egg in well.
  5. Add the flour and baking powder and mix in well.
  6. Roughly chop the pecans, if they are not already chopped, and add.
  7. Gouge out generous tablespoons of the cookie dough onto the baking trays, allowing plenty of space around each.
  8. Sprinkle the demerara sugar over them.
  9. Bake for about ten minutes – until golden.
  10. Take out of the oven, leave to cool for about five minutes, and then allow to cool longer on a wire rack.
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