French Glacé Cherry and pecan cookies

May 7, 2015

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Ingredients

225g packed brown sugar

120g granulated sugar

250g unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 eggs

300g flour

1 teaspoon salt

1 teaspoon baking powder

270g old-fashioned rolled oats

150g chopped pecans, toasted

360g French glacé cherries

Pre heat oven to 190c

Cream the sugars and butter, and then add the vanilla extract

Beat in the eggs, one at a time

Sieve the flour, salt and baking powder and gently add to the mix. Do not over mix

Stir in the oats, pecan nuts and French glacé cherries

Line a baking tray with baking parchment

Divide mix into balls between 40-80g depending on preference and space out on a prepared tray leaving 25mm between each one, pressing down slightly

Bake for about 15 mins until golden around the edge. Leave to cool for 15 mins before transferring to cooling wire.

The cookie dough can be stored for up to 5 days in a fridge or as balls in a freezer ready to bake

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