** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In the top of a double boiler over low heat, melt the chocolate, stirring frequently until smooth.
2. Remove from heat. With an electric mixer, cream the butter, sugar, eggs and vanilla extract until creamy and smooth, 2-3 minutes, scraping the bowl occasionally.
3. Slowly beat in the cooled chocolate until well blended.
4. Gradually stir in the flour and salt, stirring just until blended.
5. Stir in the pecans and chopped white chocolate.
6. Cover the bowl with clingfilm and refrigerate for 1 hr or until firm.
7. Meanwhile, preheat the oven to 1900C/3750F/Gas Lightly grease 2 large baking sheets.
8. Drop rounded tsps of dough at least 5 cm/2" apart onto the prepared baking sheets, flattening slightly.
9. Bake for 8-10 minutes, or just until the surface feels slightly firm when touched with a fingertip.
10. Remove the baking sheets to wire racks to cool for 5-7 minutes With a palette knife, remove the biscuits to a wire rack to cool completely.
11. Repeat with the remaining dough. When cool drizzle the chocolate over them using a spoon.
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Dietary Notes:
This recipe is very low-sodium with 44.64mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Pecan allergies.
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