1 x 390 g Ina Paarman’s Choc Chip Cookie Mix, reserve choc chips for decorating later
75 – 100 g of pecan nuts, reserve about 16 of the best nuts for garnishing and chop the rest roughly
125 g butter, at room temperature
1 extra large or jumbo egg, at room temperature
reserved chocolate chips
1 T (15 ml) canola oil
Adjust oven rack to one slot above middle shelf.
Preheat oven to 180°C and line a baking tray with baking paper.
Remove the bag of chocolate chips from the mixture and keep for later. Add the chopped nuts to the dry mix.
Mix cookies accordingly to package instructions. No need to reserve the 1 T of dry mix. Leave to stand for 10 minutes to soften the dough.
Roll rounded teaspoonfuls of cookie mixture into balls.
Reroll into small sausage shapes.
Place the cookies on a baking tray. Cut reserved nuts in half lengthways. Top each cookie with a piece of nut.
Bake cookies for ± 12 minutes, until golden brown. Remove baking tray from oven and leave cookies on baking tray to firm up before gently lifting them onto a cooling rack.
Allow cookies to cool down completely.
Melt the chocolate chips in a small bowl over boiling water. Stir 1 T (15 ml) of canola oil into the melted chocolate.
Decant melted chocolate into a small sandwich bag and squeeze the mix into one bottom corner. Snip a very tiny hole in that corner.
Pipe biscuits with melted chocolate.
Leave the chocolate to set.
These biscuits will remain crisp for a week or longer if stored in an airtight container.