Recipe and images courtesy of Pretty Edible Stylist
Makes about 15
60g pecans
60g hazelnuts
100g butter
½ tsp vanilla bean paste or extract
125g soft brown sugar
1 egg, lightly whisked
100g buckwheat flour
75g almond flour (I use Sukrin)
½ tsp bicarbonate of soda
1 tsp sea salt (plus extra to sprinkle on top)
50g dark chocolate, cut into small chunks (gluten-free available)
50g milk chocolate, cut into small chunks (gluten-free available)
1. Preheat the oven to 200C, 180C fan and line two baking trays with greaseproof paper for the cookies.
2. On a separate baking tray, toast the nuts in the oven for 8-10 minutes, or until fragrant and slightly browned. Remove and allow to cool. Roughly chop.
3. Melt the butter and vanilla in a saucepan over a medium heat. Continue to cook, swirling occasionally for 3-5 minutes, or until the butter turns golden and smells nutty. Place the sugars in a large bowl and stir in the butter. Allow to cool.
4. Add the egg, flours, bi-carb, salt and chopped nuts. Stir until combined. Finally add the chocolate chunks and carefully combine until evenly distributed. If the dough needs to firm up before rolling, you can place it in the fridge for 30 minutes (or alternatively place in the fridge for up to a week at this stage)
5. Scoop the dough into roughly 4-5 cm (1 ½ inch) equal-sized balls (an ice-cream scoop can be useful here!), then place slightly apart on the prepared baking trays and flatten into discs – so they are about 6cm diameter – with the palm of your hand. Top each with a little sprinkling of sea salt.
6. Bake the cookies for 12-15 minutes, or until the edges are golden, set and the tops are pale golden but still soft and slightly under-baked (so keep a close eye on them!)
7. Remove the cookies from the oven and allow to cool slightly on the tray before removing onto wire cooling racks. They are best eaten cool to warm in temperature, but will keep in an airtight container for up to three days. (see note on freezing in intro)
Recipe, ceramics, styling & photography: Natalie Seldon
