Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Beat together the butter and sugar with an electric whisk until well combined. Whisk in the maple syrup, egg and mixed spice.
Fold in the flour, baking powder, a pinch of salt and the chopped pecans to make a dough. Cover and chill for 1 hour to firm up.
Heat the oven to 180C/fan 160C/gas 4. Line two baking sheets with baking paper or silicone baking mats.
Roll tablespoons of the mixture in your hands to form walnut- sized balls and put on the prepared trays, well spaced apart to allow for spreading. Flatten a little with the palm of your hand to stop them rolling.
Press a pecan into the middle of each cookie ball. Bake, in batches if you need to, for 12-14 minutes or until golden, crisp on the edges and still slightly soft in the centre. Leave to cool on the trays for 10 minutes before transferring to a cooling rack.