Ingredients

Method

For the base:
• 125 g butter
• 100 g sugar
• 2 free-range eggs
• 1 T vanilla paste
• 180 g self-raising flour
• 1 x 385 g can condensed milk
• 1 free-range egg
• 100 g Muscovado sugar
• 1 t vanilla paste
• 200 g pecans, toasted

Method

Ingredients

1. Preheat the oven to 180°C. To make the base, cream the butter and sugar together using an electric mixer, then add the eggs and vanilla and combine. Fold in the flour.

2. Line baking paper, then press the cookie dough into the tin and chill for 15 minutes. Bake for 15 minutes.

3. While the base is baking, combine the condensed milk, egg, sugar, vanilla paste and pecans. Pour the mixture over the cookie base and bake for a further 25 minutes.

4. Allow to cool slightly before slicing and serving.

Cook's note: These are my new take on pecan pie. They freeze really well, so make a double batch and serve them warm with cream or ice cream.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom