Pecan Biscuits Recipe

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5 from 1 vote

A buttery, crumbly and lightly sweetened biscuit and dotted with crunchy pecans.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American, Australian

Servings: biscuits

Calories: 148kcal

Author: Libby Hakim

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

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