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.
MAKES 24 – PREP 20 MINS – COOK 20 MINS
250g butter, at roo
m 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.