Recipe: Pecan & Sultana Cookies

Pecan and Sultana CookiesAnother Saturday biscuit recipe –  it’s becoming a satisfying although rather dangerous habit… But the weekend is definitely not a time to worry about calories is it?

These are quite similar to last weeks’, in that the basis is wholemeal flour and oats, but I’ve added some chopped pecans and sultanas to jazz ’em up a bit, and to up the nutritional content too.

I’m sure that you could vary the nuts and the fruit, but I have a particular weakness for pecans, and sultanas are my lads’ favourite dried fruit, so….


50g butter
80g granulated sugar
1 large egg (if you have smaller eggs then reduce the oats & flour by 10g each)
finely grated zest of 1/2 lemon (optional, but lemon is lovely with sultanas)
a few drops of vanilla essence
pinch of salt
1/4 tsp bicarbonate of soda (baking soda)
60g plain wholemeal flour
60g rolled oats
50g pecans, chopped small
50g sultanas

Makes around 18 cookies.


  • Preheat oven to 180C, Gas 4.
  • Line 2 baking sheets with baking paper or baking parchment
  • Beat the butter and sugar together until they are soft and fluffy – using a mixer or electric whisk is a fine idea.
  • Add the egg, lemon, vanilla & bicarbonate of soda and mix until thoroughly combined.
  • Stir in the flour, oats, pecans and sultanas in gently and mix again until combined.
  • Use 2 teaspoons to put small teaspoon-sized lumps of the mixture on the baking trays – making sure the tops are slightly flattened. They will spread a little so make sure they have room to do so.
  • Bake in your oven for around 10 minutes or until they are golden brown.
  • Leave to cool on the baking sheets for a couple of minutes and then transfer to a wire rack to finish cooling.
  • Store in an airtight container.

Hope you enjoy these as much as you’ve enjoyed last week’s Oaty Biscuits and the Gingernuts. In my quest to recreate shop-bought biscuits, I am going to throw caution into the winds and have a go at Bourbons next week. I could seriously annoy my children!

6 thoughts on “Recipe: Pecan & Sultana Cookies

  1. These are in the oven right now, last minute treats to bring along to the LLL meeting I am leading tomorrow. If batter is anything to go by, they will be tasty! I have used cashews instead of pecans and 40g barley flour + 20g strong white flour as I don’t have any plain flour left. Can’t wait to try them shortly!

    1. How lovely Emily – I bet cashews will be lovely, altho’ I love pecans so much I can hardly resist putting them in everything! I am always using odd combinations of flour cos I’ve run out of something. Glad it’s not just me!

  2. Another stunner, 3 kids cleaned them up (Owen not a nut fan but he was scoffing the gingernuts so still happy!) and I had 3 takers for walk to the shops to get more pecans so surely I deserve more bickies after walking up a big hill to the shop??!

    1. Kendra that’s great – really pleased you like them. Danny wont eat nuts either – I tried chopping them up really small, but couldn’t get them past his very fine tuned tastebuds!

      1. Sounds just like Owen, I made peanut butter and choc chunk cookies the other day, he loved them when they were fresh out of the oven but said the peanut taste was too strong when they were cold. Was so nice walking to shop in lovely evening sunshine, love it when clocks change

      2. I’ve never seen so much rain here Kendra – you’re lucky to be where you are! I used to hate nuts when I was little, but really enjoy them now (although actually still not that keen on peanuts), so there’s always hope for our nut haters.

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