Ingredients for cookies
56g unsalted butter
56g light brown sugar
50g white sugar
7.5g vanilla
4g sea salt
1/2 tsp bicarbonate of soda
1/2 tsp + 1/4 tsp baking powder
1/4 tsp cinnamon
1 large egg
142g plain flour
113g raisins
100g desiccated coconut
120g pecans chopped
Method for cookies
Beat butter, sugars, bicarb, baking powder, and cinnamon together in a bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, then increase speed to medium and beat until soft and fluffy, and pale. About 8 minutes, halfway through, pause to scrape the bowl and beater with a flexible spatula.
With the mixer running slowly add egg. Reduce speed to low, then add flour all at once. When flour is incorporated, add raisins, coconut, and pecans and keep mixing until homogenous.
Divide dough into 4 equal portions (170g each) and round into a smooth ball. Wrap in plastic and refrigerate for 12 hours. Do not skip this step.
Preheat oven to 180 C, and place 4 balls of dough onto the tray, leaving space to spread.
Bake for 20-22 minutes or until puffed and brown
Eat and enjoy
