Chocolate Pecan Crunch Biscuits

I originally made these biscuits as a gift for one of my best friends and substituted the single egg with yoghurt as she cannot eat eggs – they look beautiful wrapped up with ribbon! They are not too chocolatey and I think go well with the pecans. Also these biscuits are so easy to make and do not take long at all! Here’s how I made them.

Chocolate Pecan Crunch Biscuits

A plateful of biscuits…

Preparation time : 20 minutes

Baking time : 12-18 minutes

– 100g dark chocolate (I used Green & Blacks 70% dark chocolate)

-80g unsalted butter

– 50g light muscovado sugar

– 85g golden caster sugar

– 1 tsp vanilla essence

–  1 beaten egg, or a few good dollops of plain yoghurt/milk

– 100g pecans, finely chopped (or whizzed in a blender) + some whole pecans for decorating

– 100g plain flour

– 1 tsp bicarbonate of soda

First melt the chocolate and butter over a bowl of gently simmering hot water. Stir so that they are thoroughly mixed, the chocolate mixture should be very silky and velvety. Stir in sugar until dissolved.


Take the bowl off the heat and add vanilla essence. Add in the egg (once mixture is cool enough) or yoghurt if using. If you have not already, very finely chop the pecan nuts or zap in the blender (this is easily done before and will reduce preparation time a lot). Stir the pecans in. Then, sift the flour and bicarbonate or soda in until the texture becomes a little thicker.

If the mixture is still relatively soft and there is still liquid at the bottom, adjust by adding in more plain flour. This is how my biscuit mixture looked;

When you are happy with the consistency, you should be able to dollop little balls onto a pre-greased/lined baking tray. I like to use a large tablespoon to flatten the ball and then round off the shape with my fingers. Leave about 5cm+ (just to be safe) in between the to be baked biscuits on the tray to allow room for spreading. Decorate with two whole pecans gently pressed into the top of each biscuit mixture. Bake in an oven at 180 degrees for 12-18 minutes depending on the oven strength.



Remove from the oven when the biscuits are still a little soft as they harden when they cool and you don’t want them to be too crunchy to bite! Leave on the hot baking tray for a few minutes then remove and…

Cool on a wire rack.



Happy Eating!


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