Ingredients
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1 1/2 cups pecan pieces (180 grams)
125 g butter, softened
1/2 cup caster sugar (110 grams)
1/2 teaspoon vanilla extract
1 egg
1/2 cup brown rice flour (100 grams)
1/2 cup cornflour (cornstarch, ensure gluten-free)
150 g dark chocolate, chopped coarsely
Decoration
24 whole pecans
50 g dark chocolate, melted for decoration
Preparation
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Preheat the oven to 180\u00b0C (160\u00b0C if fan forced). Grease oven trays and line with baking paper.
Process the 1.5 cups of pecan pieces until ground finely.
Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
Add the egg and beat until combined.
Sift in the flours and then add the chopped chocolate.
Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
Bake about 20 minutes and cool on trays.
Drizzle the cookies with melted chocolate.
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