• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 70 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 210g Anchor Unsalted Butter
  • 120g Castor Sugar
  • 250g All Purpose Flour
  • 50g Corn Flour
  • 5g Baking Powder
  • 3g Baking Soda
  • 100g Chopped Pecans (Toasted)
  • Egg Wash:
  • 1 Egg Yolk
  • 20g Anchor UHT Full Cream Milk


  1. Preheat oven to 170C.
  2. In a mixing bowl, mix Anchor Butter and sugar until mix well.
  3. Sieve in the flours, baking powder, baking soda and toasted chopped pecans.
  4. Mix well until a dough is formed.
  5. Roll dough into small balls (10g each) and press lightly.
  6. Prepare egg wash by mixing egg yolk and Anchor UHT Milk together. Brush on top of cookies.
  7. Bake for 12-15 minutes or until cookies are golden brown in colour.
  8. Let it cool on a wire rack before serving or storing in an airtight container.

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