Making your own giant American style biscuits saves you oodles of cash and it’s just as easy to make up double the quantity. Freeze half the unbaked dough.


250g butter, at room temperature

8 tbsp runny honey

125g  light muscovado sugar

4 eggs, lightly beaten

2 tsp vanilla extract

550g self-raising flour

2 x 200g bar white chocolate, chopped

24 pecan halves

50g dried cherries

2 baking trays, lined with baking parchment


1 Put the butter, honey, sugar, eggs and vanilla in a food processor and whizz until smooth. Add the flour and half the chocolate and whizz again until the mixture forms a ball.

2 Divide the dough in 2.  Roll one piece into a  long sausage, wrap and freeze. Wrap and chill the remainder for 30 mins, or longer, if you like.

3 Set the oven to Gas Mark 4 or 180°C. Divide the chilled dough into 12 and, with floured hands, roll each piece into a ball. Arrange 6 on each of the trays well-spaced apart. Flatten each one with the heel of your hand, then press a pecan half and some dried cherries on top and sprinkle with the rest of the chocolate.

4 Bake for 15 mins until just firm. Leave on the tray for 5 mins, then transfer them to a wire rack to cool for a few minutes before eating them warm. Or let them cool completely and store in an airtight tin.

Per serving: 339 cals, 19.5g fat (9g saturated), 35g carbs

KNOW HOW: Defrost the cookie dough for 1 hour, then slice into 12, cook on 2 trays as above for 15-20 mins.

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