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Chocolate pecan pie biscuits
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Prep Time:
570 minutes
Cook Time:
30 minutes
Total Time:
600 minutes
Decadent chocolate nut biscuits with rich caramel filling inspired by pecan pie.
Ingredients:
  • 250g butter, chilled, chopped
  • 141.90 gm caster sugar
  • 500.00 ml plain flour
  • 32.50 gm Dutch-processed cocoa
  • 1 to 20.00 gm chilled water
  • 82.50 ml pecans, roughly chopped
  • 1/2 x 395g can sweetened condensed milk
  • 15g butter
  • 110.55 gm golden syrup
Instructions:
  • To make the delicious Caramel Filling, combine condensed milk, butter, and golden syrup in a saucepan over medium heat. Stir until the mixture is smooth. Increase the heat to medium-high and continue stirring for 8 to 10 minutes until it simmers and turns thick and golden. Transfer the caramel to a heatproof bowl, cover with plastic wrap, cool for 30 minutes, then refrigerate overnight until cold and thick.
  • In a food processor, combine butter, sugar, flour, and cocoa until fine crumbs form. Add egg and chilled water and process until mixture comes together. Transfer dough to a flat surface and shape into 2 logs, each 20cm long. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
  • Preheat your oven to 180C/160C fan-forced, then prepare 2 large baking trays by greasing and lining them with baking paper.
  • Prepare the log by trimming the ends and then cutting it into 8mm-thick slices. Arrange the slices 2cm apart on prepared trays. Press a pecan onto the top of each round. Bake for 12 to 14 minutes until just firm to the touch. Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
  • Assemble biscuits delicately with luscious caramel filling. Enjoy!

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