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 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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