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Gluten-Free Pecan Cookies

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16

Ingredients
  

  • 100 g butter softened
  • 75 g light muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200 g gluten-free flour
  • 1 tsp gluten-free baking powder
  • Pinch of salt
  • 75 g pecan nuts finely chopped plus 16 pecan halves

Instructions
 

  • Preheat the oven to 190C/375F/Fan 170C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the butter and sugar together until soft and creamy.
  • Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped pecans and mix to form a firm dough.
  • Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with the back of a fork and place a pecan half on the top of each one. Bake for 15 mins until golden.
  • Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

Notes

Gluten-free flour sometimes absorbs more liquid than ordinary flour, so if the mixture is too crumbly to form a dough add a little milk or water and mix until the dough comes together in a ball.