I know, it’s been a while (or should I say ages) since my last blog post.
I’ve been so busy in the last couple of months, I didn’t have any time to write. The other reason is that I’m always quite strict about the sort of recipes that I share, they have to be really good ones that I love, not just some random stuff that I thought was ok.
I have been baking a lot since my last post but none of the stuff I made blew my mind. Until… The pecan biscuits.
I’ve had a bit of a love/hate relationship with pecan nuts. I seem to have a massive ideal in my mind about how they’re going to taste like, mainly because when I was a teenager, I wasn’t really allowed to buy any because they’re so expensive.
They became a sort of luxury baking product to me. The thing is that my “pecan bakes” never taste as good as I thought they would. Until…
The pecan biscuits recipe:
For about 15 biscuits/cookies, you’ll need:
– 115g of butter
– 75g of sugar
– 130g of plain flour
– 100g of finely chopped pecan nuts
Cream butter and sugar together until light and pale. Add the flour and nuts.
Refrigirate for 1 hour.
Preheat the oven at 170C.
Shape balls with the dough and place on your baking sheet or tray, lined with baking paper.
Bake for about 15 minutes until the base of the biscuit starts to go brown.
You could eat them as they are or roll them in icing sugar.
Wait until cool before eating.
They’re really buttery and subtly nutty. Very crumbly too. I would say quite similar to a shortbread but 10 times better.