They are deliciously soft and can be served with cream or ice-cream.
MAKES 12
Pecans 170g
130g plain flour
½ tsp ground cinnamon
130g of golden caster sugar
130g chilled, cubed salted butter
170g blueberries
icing sugar for dusting
- Pre-heat the oven at 190C/ 170C fan/gas 5. Place 12 silicone muffin cups in a muffin tray.
- Pulverize the pecans in a food processor until they are finely ground. Next, add the flour and cinnamon to the food processor and pulse again. Mix in the butter. Whiz the mixture until it clumps into small pieces.
- Fill the cases by about half using half the crumble, scatter over the blueberries in a single layer, then mound the rest of the crumble on top – it will sink a little as it cooks. Bake in the oven for about 30 minutes or so until it is golden and slightly browned.
- Let cool. Then, let the cover air dry for several hours.
- Sprinkle with icing Sugar before you serve. The cookies can be kept for several days.