Pecan Biscuits Recipe
A buttery, crumbly and lightly sweetened biscuit and dotted with crunchy pecans.
Servings: 18 biscuits
Calories: 148kcal
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.
Notes
Storing: They should last up to a week if stored in an airtight container in a cool, dry place.
Freezing: Freeze the baked cookies in an airtight container for up to a few months. Defrost overnight at room temperature before serving.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 148kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 46mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg