I am in the mood for cookies!

After my announcement earlier this week that the August Sweet Adventures Blog Hop theme is Cookie Monster, ALL I can think about is cookies. It’s becoming a problem.

To relieve these cravings I made one of Mama Sweet’s favourite everyday biscuit recipe for Pecan Biscuits.

Pecan Biscuits

This simple recipe was adapted slightly from the classic Women’s Weekly cookbook – The Big Book of Beautiful Biscuits. It’s one of my family’s favourite cookbooks and I’ve been making these delicious biscuit recipes since the mid-90s.

Pecan Biscuits
 
Prep time

Cook time

Total time

 

Author:
Serves: 18 biscuits

Ingredients
  • 60g salted butter, softened
  • 1 teaspoon vanilla bean paste
  • ¼ cup icing sugar, sifted
  • ½ cup plain flour, sifted
  • 2 tablespoons skim milk
  • ½ cup pecans halves, finely chopped
  • ½ cup pecan halves

Instructions
  1. Preheat oven to 160 degrees fan forced oven. Line a cookie sheet with baking paper.
  2. Beat softened butter, vanilla bean paste and icing sugar with an electric mixer until smooth.
  3. Beat in butter and milk until it forms a loose dough mixture. Stir in chopped pecans and mix through lightly.
  4. Roll about a teaspoon of mixture into balls and place onto prepared baking tray. Space the balls about 2cm apart. Gently press the remaining pecan halves into the biscuit balls so the biscuit slightly spreads.
  5. Bake in the oven for 15-18 minutes, or until golden slightly. Cool on tray for 10 minutes and then move onto metal wrack to cool completely. Store biscuits in a cookie jar or sealed container for 2-3 days.

What’s your family’s favourite biscuit recipe? 

Share in the comments below or, even better, bake the recipe and join in this month’s Sweet Adventures Blog Hop! Hop opens on Monday 19th August, visit the sticky and sweet on that day to get all the link up details.

Pecan Biscuits