Gi­ant choc-caramel and pecan cookie

Better Homes and Gardens (Australia) - - Dessert Delights -

Cook­ies aren’t just for dunk­ing in a cup of tea. Make one big enough and it’s a dessert all on its own. Take this nutty cho­co­late beauty straight from the oven to the ta­ble, add a scoop of ice-cream and a driz­zle of caramel sauce, then dig in!

Prepa­ra­tion time 10 mins Cook­ing time 25 mins Serves 8

125g but­ter, melted

1 cup dark brown sugar

1 free-range egg

1¾ cups plain flour

1 tsp bak­ing pow­der

½ tsp bi­car­bon­ate of soda cup roughly chopped pecans, ex­tra 1 Tbsp, thinly sliced 100g Caramello cho­co­late, chopped Vanilla ice-cream, to serve Caramel sauce, to serve (see

recipe, on op­po­site page)

STEP 1 Pre­heat oven to 160°C fan­forced (180°C con­ven­tional). Roughly line a 22cm round cast iron pan, or shal­low bak­ing dish, with a square of bak­ing pa­per so edges over­hang.

STEP 2 Put but­ter and sugar in a large bowl and mix with a wooden spoon un­til com­bined. Add egg and mix again un­til com­bined.

Stir in flour, bak­ing pow­der and bi­carb un­til well com­bined.

STEP 3 Stir chopped pecans and cho­co­late into cookie dough.

STEP 4 Spoon dough into pre­pared pan and smooth sur­face. Scat­ter with ex­tra pecans. Bake for 20-25 min­utes or un­til puffed up, crisp and golden brown on top, with the cen­tre still a lit­tle soft. Set aside to cool for 5 min­utes be­fore serv­ing warm with ice-cream and caramel sauce.

Gi­ant choc-caramel and pecan cookie

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