Step 1

Beat butter and icing sugar in a large bowl with an electric mixer until light and creamy. Stir in combined sifted flours in two batches then milk.

Step 2

Cut dough in half; knead each half on a floured surface until smooth. Roll out each portion of dough between sheets of baking paper into 20cm x 23cm rectangles. Slide dough, still on paper, onto a tray. Refrigerate for 15 minutes or until slightly firmer. Remove top layer of paper.

Step 3

Combine brown sugar, cinnamon, rind and ¼ cup of the pecans in a small bowl. Leaving a 1cm border, scatter brown sugar mixture over dough. Using paper as a guide, roll up each piece from one long edge. Transfer to tray; refrigerate for 15 minutes.

Step 4

Preheat oven to 160°C. Line oven trays with baking paper.

Step 5

Cut logs into 1.5cm slices. Place slices, cut-side up, about 3cm apart on oven trays. Gently insert a lollipop stick 2cm into base of each cookie.

Step 6

Bake cookies for 20 minutes or until pale golden. Brush hot cookies with jam. Press remaining pecans on sides of cookies.

Step 7

Spoon chocolate into a small resealable plastic bag; snip the tip of one corner and drizzle chocolate over cookies. Leave until chocolate is set.