Buttery, crumbly, sweet and nutty, these Pecan Biscuits have everything you could wish for in a delicious biscuit treat.
These biscuits are easy to make and store beautifully. Dusted with icing sugar while still warm, they make a lovely festive biscuit.
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The recipe
While they're great any time of year, this Pecan Biscuits recipe will always contain some special Christmas magic for me. When my little family was living in Sydney, we had a lovely neighbour, Joyce. She arrived on my doorstep days before Christmas in 2015 with freshly baked Pecan Biscuits. With two very young daughters at the time, I didn't have as much time for Christmas baking. This thoughtful and generous gesture was much appreciated. It was also hugely inspiring – she was 96 years old at the time and had also just finished making six Christmas puddings. Amazing! (Joyce also gets a mention in my Canary Pudding, Chester Cake and Flummery recipes)
I didn't get Joyce's recipe and she sadly passed away a couple of years later. However, the picture I uploaded to Facebook along with a few tips from her son helped me come up with something that I think is very close to Joyce's sweet creations.
Ingredient notes
The ingredient list is mostly pantry staples – though you may need to buy in some rice flour and pecans. The full ingredient list along with quantities is in the recipe card at the end of this post.
How to make Pecan Biscuits
It's a fairly straightforward process and all of the instructions are in the recipe card at the end of the post. However, here's a quick summary:
- Cream the butter and sugar, then add the egg and vanilla extract and beat again (see image 1).
- Fold sifted flours and finely chopped pecans into the mixture until combined (see images 2 and 3) – don't overmix.
- Roll mixture into balls, place onto baking trays, and gently press a fork across each biscuit to flatten and leave an indentation (see image 4).
- Bake for about 15 minutes and, once out of the oven, dust the biscuits with icing sugar while they're still warm.
Storage
Your Pecan Biscuits should last up to a week if stored in an airtight container in a cool, dry place. You can also freeze them for up to a few months (wrapped or in an airtight container). Defrost overnight at room temperature before serving.
More festive biscuits
More biscuits to celebrate the season:
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Pecan Biscuits Recipe
Equipment
- baking trays
Ingredients
- ½ cup butter (125 grams)
- ½ cup brown sugar (110 grams)
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup plain flour / all purpose flour (140 grams)
- ¼ cup rice flour (50 grams)
- 100 grams pecans, finely chopped
- 2 tablespoons icing sugar / powdered sugar (to dust biscuits)
Instructions
- Pre-heat oven to moderate (180 degrees celsius / 355 degrees fahrenheit, fan-forced).
- Grease two baking trays and line with baking paper.
- Cream the butter and sugar until the mixture is pale and fluffy.
- Add the egg and vanilla extract and beat again until combined.
- Fold sifted flours into the mixture until combined.
- Fold in finely chopped pecans.
- Roll mixture into balls (about 25 grams each) and place onto baking trays, leaving room for biscuits to spread.
- Gently press a fork across each biscuit to flatten the biscuit and leave an indentation.
- Bake for 15 minutes or until a golden colour.
- Allow to cool on tray for 2 minutes and then dust biscuits with icing sugar while still warm. Transfer biscuits to a wire cooling rack to cool completely.
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