A delightful treat to have with coffee or tea, these biscuits easily customizable depending on the nuts you have available. They also work very well gluten free!
Prep Time: 15 minutes
Baking Time: 10 minutes
Total Time: 25 minutes
Yield: 2 dozen cookies
Special Equipment: stand mixer or electric hand mixer
225g unsalted butter
85g icing sugar
280g plain flour
1 tsp vanilla extract
Pinch of salt (optional)
145g icing sugar (for rolling)
Preheat your oven to 160 fan/180 conventional/gas mark 4, line a baking tray with parchment and set your pecans to toast until browned and fragrant - about 5-7 minutes. Set aside to cool.
In the bowl of a stand mixer combine the butter, icing sugar, vanilla and salt (if using). Mix on low speed until smooth and combined - be careful not to incorporate too much air.
Tip in the flour and mix on low speed until just combined. Set aside.
Place the pecans in a bag and crush with a rolling pin or something similar. We want small irregular sized pieces of nuts not a paste so don’t go too hard!
Add the crushed pecans into the bowl with the biscuit dough and gently mix to combine.
Portion the biscuits into 30g balls (about 1 tablespoon) and roll with your hands to smooth. Roll in icing sugar before placing on a lined baking tray.
Bake for 10 minutes or until just set and the edges are barely golden, your oven may need longer but these are a tender biscuit when baked.
Remove from the oven and allow to cool for 2 minutes before rolling again in icing sugar. Move to a cooling rack to completely cool before storing in a container.
Swap the same quantity of gluten free flour for the plain flour for a wheat and gluten free biscuit. Use a good quality brand like Dove’s Farm - no need to add xanthan gum.
Softer nuts like macadamias, walnuts, or pine nuts work best in this recipe.
The icing sugar may yellow a little in the oven, this is normal and why we roll again after baking.