Ingredients
225g unsalted butter, room temperature
1 cup sugar, divided
1 tsp vanilla extract
1/2 cup chopped and toasted pecans
1/2 cup crushed Proper Kumara or Sweet Potato crisps
2 cups flour
1 tbsp crushed Proper Kumara or Sweet Potato crisps
1 + 1/2 tsp flaky salt
Preparation
Step 1
Preheat your oven to 180 degrees C. Line two baking sheets with baking paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and combine. Add the pecans, 1/2 cup crushed Kumara or Sweet Potato crisps and flour together and mix until just combined.
Step 2
Place remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass slightly flatten the cookies. Cookies only need to be 2cm apart; they only spread a little. Repeat with remaining dough.
Step 3
Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack. Sprinkle with a few flakes of the salt and Kumara or Sweet Potato crisps.
Recipe by Brett McGregor