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Wednesday, 15 June 2016

Pecan Butter Biscuits

pecan-butter-biscuits

Do you know, each and every time I write the word biscuits, I spell it biscuites! I've no idea why I repeatedly do this. Anyway...

If you remember a couple of weekends back, I mentioned that I had this huge urge to bake, well -the urge got the better of me and biscuits were made -and then devoured over the next 24 hours. A banana bread (that you can find here), and a lemon drizzle cake (my first one ever) soon followed. Basically, what I'm trying to say is that the baking urge has stuck around...I blame the weather. It's taken a turn from glorious sunny days to being rather wet and grey, and one of my absolute favourite things to do when the weathers like this, is bake. I mean, what better smell is there to fill your house with?

I've made these butter biscuits countless times before, they are incredibly simple and are kind of similar to short bread. Something I've never done however, in all the times I've made them is add anything extra. Which is crazy when you think about it because they're the perfect little vehicle for so many flavours. I'm thinking lemon and poppy seed next, perhaps? This time though, I went with pecan nuts. I had exactly 75 grams left in cupboard, and after chopping them fairly fine, I added a little at a time to get a good ratio -but 75 grams turned out to be just right.

The pecan nuts are a great addition, and I can confirm that the disappear just as quickly as the originals do.

pecan-butter-biscuits

Ingredients:
175g salted butter (room temperature)
90g caster sugar (plus a couple of tables spoons extra)
250g plain flour
75g of finely chopped pecans

pecan-butter-biscuits
pecan-butter-biscuits
pecan-butter-biscuits

-In a bowl with a wooden spoon, or electric whisk, cream together your butter and sugar until smooth.

-Add in your flour and start to mix through -it's best to use your hands for this stage.

-When your flour is nearly combined, add in your pecans and knead for a couple of minutes until you have a smooth thick dough. It's sometimes easier to do this on a worktop instead of in the bowl.

-Start to roll your dough out into a long sausage shape that's about 30cm in length, then sprinkle your work surface with your extra sugar. Roll your dough in the sugar until it's coated.

-Then wrap it in cling film or tin foil, and chill it in the fridge for 30 minutes.

-Pre-heat your oven to 160°C and line a large baking tray with grease proof paper.

-Cut you're dough in to slices, as thick as you like -I usually get around 20-23 biscuits, and place on your baking tray. Bake for 20 minutes or until they are a very pale golden brown.

-Leave them to cool completely on the baking tray, and then eat however you see fit.

pecan-butter-biscuits
pecan-butter-biscuits








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