Jamie-Lee Kaschula Pecan Pie Cookie Perfection
“On 30 July, Jackie Cameron School of Food & Wine participated in the 2023 Honey Festival hosted by the KZN Bee Farmers Association, held at the Pietermaritzburg Royal Show Grounds. Enjoy Jamie-Lee Kaschula delicious Pecan Pie Cookies Recipe.”
Jamie-Lee Kaschula Pecan Pie Cookie Perfection
Ingredients
Pecan Pie Filling:
15ml water
7.5ml cornstarch
45ml salted butter
30ml brown sugar
30 ml honey
63g chopped pecan nuts
Cinnamon Cookie Dough:
63g salted butter
63g white sugar
31g Light brown sugar
1 egg (Midlands eggs)
vanilla extract
355g Champagne Valley cake flour
5ml cinnamon powder
2.5ml baking powder
1.25ml salt (Oryx)
30ml brown sugar for rolling
Method:
Pecan Pie Filling:
Make the cornstarch slurry by mixing together the water and cornstarch until a cloudy paste forms. In a saucepan over low heat melt the butter, brown sugar and honey. Once bubbling add in the chopped pecans. Stir this together and cook over low heat for 1-2 minutes. Add in the cornstarch slurry and cook over low heat for a further 2-3 minutes until the filling becomes thick and glossy. Set aside to cool whilst you make the cookie dough
Cinnamon cookie dough:
Preheat your oven to 180 ̇C and line a baking tray with baking paper
In a bowl add your butter, white sugar and the brown sugar. Cream this together until fluffy. Once creamed add in your egg and vanilla, a little bit at a time whilst whisking. Once all incorporated sift in the flour, cinnamon, baking powder, and salt. Mix everything together until a thick cookie dough is formed. The dough will start off crumbly - keep mixing until it is soft.
Make 11 evenly sized cookie dough balls. Roll each ball between your palms to form a round ball. Then roll each ball in the brown sugar that was set aside so that each dough ball is coated in sugar.
Put each dough onto the baking tray and slightly press each one down with your palm. Use your thumb to make an indent in the centre of each cookie and then use your fingers to spread the dough out and make the indent larger. Spoon out about 7.5ml of the pecan filling into the centre of each cookie. Bake for 12-14 minutes until the edges are crisp and the centres are set but still gooey. Once cool enjoy!