Brittle cookies

Ingredients for 1 servings:

• 100 g nuts (pecan nuts)
• 150 g sugar
• 250 g flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 pinch of salt
• 100 g butter
• 200 g brown sugar
• 2 tbsp sugar
• 2 tsp vanilla extract

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

approx. 40 pieces

For the brittle, chop the pecans and toast them in a pan. Let them cool on a plate. Slowly melt the sugar in a non-stick pan over low heat until it turns amber and caramelized. Quickly stir in the pecans, pour the mixture onto greased aluminum foil, and let it cool. Place the hardened mixture in a freezer bag and break it into small crumbs with a rolling pin. Preheat the oven to 160°C/Gas Mark 2. For the dough, mix the flour, baking soda, baking powder, and salt. Using a hand mixer, cream the softened butter with both sugars, the vanilla extract, and the egg until fluffy, then knead in the flour mixture. Knead in 1/2 of the brittle. Place the other half of the brittle in a shallow bowl. Take 1 teaspoon of dough and shape it into a ball with your hands. Press the top of each ball into the brittle to create an even coating. Place the flat balls about 3 cm apart on a baking sheet lined with parchment paper (they will double in size) and place in the preheated oven. Bake for about 15 minutes. Let the cookies cool on the baking sheet before removing them, as they will still be quite soft after baking! You can sprinkle leftover brittle on the cookies before baking for an even more caramelly crispy texture. If you don’t like that, you can spread the brittle over ice cream or other cream desserts. This recipe yields about 40 cookies.