Preheat the oven to 180°C (160°C fan-forced). Line 2 large baking trays with non-stick baking paper. Using electric beaters, cream the butter and sugar until pale and fluffy, then beat in the egg and vanilla.Gently mix in the sifted flour and the salt. Stir in the pecans and choc chips until they are combined. Roll the mixture into balls about the size of a golf ball and place them on the prepared baking trays, about 6 cm apart to allow for spreading. Flatten them with a fork. Bake for about 12 minutes. For a softer, chewy cookie get them out of the oven when they are just golden around the edges. For a crisper, lighter cookie, wait until they are golden all over. Cool them on the trays for a couple of minutes until they firm up slightly, then transfer to a wire rack to cool completely. Store in an airtight container.

Preheat oven to 190*C and line 2 x 12-hole cupcake trays with paper patty cases. In an electric mixer, cream the butter with the sugar until it is pale and fluffy. Continue beating, and add the vanilla. Add the eggs one at a time and beat well after each one. Remove the mixer bowl and fold through half the flour and the salt, followed by half the milk, then repeat. Handle the mixture gently, don’t beat it too much or the cakes will be a bit chewy. Bake for 10 minutes or until pale golden. Allow to cool completely. With hand beaters or in the electric mixer, beat the cream and icing sugar to stiff peaks. Put into a piping bag with a 1cm start nozzle. Cut the “lids” off the cakes, and cut each lid in half. Pipe a generous swirl of cream on the cut surface of the cake, and place the halves of the lid like wings. Place the jam in a small piping bag with a 3mm nozzle and pipe a blob of jam in between the two wings. Alternately, carefully drop the jam on with a teaspoon.