Chewy Chocolate Chip, Pecan and Salted Toffee Biscuits

Welcome to our Kitchen - it’s Chewy Chocolate Chip, Pecan and Salted Toffee Cookie time.

 1 Sugar
 ½ cup Water
 2 tsp White Vinegar
 2 tsp Butter
 2 tsp Mrs Rogers Pink Himalayan Salt Fine
For the biscuit:
 2 Plain Flour
 ½ tsp Baking Soda
 ½ tsp Mrs Rogers Pink Himalayan Salt Fine
 170 g Butter, melted
 1 cup packed Brown Sugar
 ½ cup White Sugar
 1 Mrs Rogers Vanilla Bean, seeds removed to be used
 ½ cup Pecans Pieces
 2 Eggs
 2 cups Chocolate Chips, any sort

To make the toffee:
1

Put the sugar, water, vinegar, butter and salt in to a pot and stir to combine. On a medium heat, heat until the sugar melts, stirring occasionally.

2

Bring to the boil on a medium heat and stop stirring. Let the mix boil until the toffee cracks when it’s dropped into icy water. Pour into a well buttered tin or dish. Cool in the fridge until completely hard, then crack into small pieces.

To make the biscuits:
3

Preheat the oven to 165C and line a baking tray with paper.

4

Sift the flour, baking soda and salt together in a medium sized bowl.

5

In a medium sized bowl, add the butter, brown sugar, white sugar and vanilla and mix until they are well combined. Beat in the eggs, one at a time, until combined. Add the flour mixture and stir. Add the chocolate chips, pecan pieces and toffee pieces and stir to combine.

6

Place the biscuit dough on the lined tray, 5cm apart. These biscuits will grow in size. Cook for 15 minutes until the edges are starting to brown. Remove and let cool on the tray.