Ingredients

Step by step

1. Preheat the oven to 160°C, fan 140°C, gas 3. Line a large baking sheet with baking paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy – about 3-5 minutes. Add the vanilla extract and salt and beat for a further minute.
3. Sift the flour, cocoa powder and bicarbonate of soda over the creamed butter and sugar. Beat together until just combined.
4. Divide into 12 equal balls and place on the lined baking tray. Press each one down to flatten slightly. Bake for 12 minutes, then remove from the oven and leave to cool on the tray for 20 minutes, before placing them on a wire rack to cool completely.
5. While the cookies are baking, make the candied pecans. Melt the sugar a small saucepan over a low heat. Once the sugar has melted, increase the heat and bring it to a boil and cook until golden in colour. Add the nuts, then pour the mixture onto an oiled baking tray. Leave to cool, then roughly chop and set aside.
6. When the cookies are cool, make the ganache. Finely chop the chocolate and place into a small, heatproof bowl. Gently heat the cream in a small saucepan until it just comes to the boil, remove from the heat and pour over the chopped chocolate. Leave for 30 seconds, then gently stir to combine. Leave to cool and thicken slightly, stirring occasionally. Then place a spoonful of ganache on top of each cookie, letting it spread out slightly, but not covering the whole cookie. Top each cookie with the candied pecans.