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Three large oatmeal cookies with pecans and cranberries on a green plate, set against a dark background.

Oatmeal, cocoa and pecan shortbread

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Temps de préparation 10 minutes
Temps de cuisson 30 minutes
Type de plat Dessert, sablés
Portions 12 portions
Calories 339 kcal

Ingrédients
  

Instructions
 

  • For the grits, I roasted mine at 160°C for 15 minutes. Do this if you buy it raw.
  • Place the brown sugar and butter in a bowl and mix well until creamy.
  • Add the flour and mix again.
  • Mix until smooth. Pour in the chopped pecans and cocoa nibs.
  • Weigh out 60g dumplings to make 12 large shortbreads.
  • Bake for 30 minutes at 160°C over fan assisted heat. The shortbread should be well browned.
  • Leave to cool before storing in an airtight tin.

Nutrition

Calories: 339kcalCarbohydrates: 22gProtéines: 4gFat: 27gLipides saturés: 12gCholéstérol: 30mgSodium: 91mgPotassium: 80mgFibre: 3gSucre: 7gVitamine A: 351IUVitamine C: 0.1mgCalcium: 20mgFer: 1mg
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