Method

1. Cream the butter

Using the K attachment, cream the softened butter until light and pale yellow.

2. Add the sugar

Add the brown sugar and caster sugar while mixing on medium speed. Mix well until combined. (DO NOT OVER MIX)

3. Add the eggs

Add the eggs one at a time, mixing well after each addition.

4. Add the dry ingredients

In a separate bowl, combine the flour, baking powder, bicarbonate of soda, potato starch or cornflour, and salt.

Add the dry ingredients to the butter mixture and mix slowly until there is almost no flour left.

5. Add the chocolate and nuts

Add the chopped dark chocolate and Chopped pecan nuts.

Mix slowly until just combined. (DO NOT OVER MIX)

6. Shape the biscuits

Form the dough into 30 g loos balls. (do not compress or roll in to a perfect ball the balls must be roughly shaped)

Place the dough balls onto a lined baking tray.

7. Chill

Place the dough balls in the fridge for 7 minutes.

8. Bake

Make sure your oven is preheated to 180°C.

Bake for 10 minutes, or until lightly golden around the edges.

9. Cool and store

Allow the biscuits to cool before moving them.

Store in an airtight container with wax paper between the layers.