Pecan Horseshoe Biscuits
There are 2 ways to bake a good biscuit. You can either stand, complaining that you need to shape them. Or put on a playlist, take a seat in a warm spot with everything laid out on a table and prioritise turning this into a mindful act.
To begin this Series, Pecan Softies make me think of our mothers and grandmothers. Biscuits with nuts always appear to be wholesome and ‘feel-good’. It makes me think of dipping them into tea with conversations around a table.
- Pecan Nut Softies
- 250g butter
- Half a cup of icing sugar
- 2 tbsp Mazeina
- 1 tsp baking powder
- 2 + a quarter cup of white cake flour
- 1 tsp almond ess
- Three quarters of a cup of crushed pecan nuts
- Cream the butter and sugar until pale for 4 minutes.
- Add the almond essence.
- Add the nuts and beat well for a minute.
- Then proceed by adding the rest of the ingredients.
- Break small balls off from the dough. Using your palms (not fingers), create a 6cm long ‘snake’. Turn to create the horse shoe. Place it onto your tray that is lined with baking paper.
- Bake in your pre-heated oven at 160 degrees centigrade for 12 minutes. Lift the front biscuit yo peek underneath. It should resemble the colour on Slide 6.
- Remove the biscuits from the oven and place onto a cooling rack. After a few minutes, dip into castor sugar and leave on a cooling rack to cool.
- Once completely cooled, fill into your cookie jar.
I got roughly 1 large tray and 1 smaller tray out, approximately 50 biscuits.
- Dough feels too sticky
Add 1 tbsp of flour extra but do not exceed 2.5 cups of flour.
- Unsure how to shape it
Roll out a large circle, approximately 1cm and cut circles using a cutter or glass.
- There are indents on my snake, why?
Use your palms and not fingers to roll to ensure the final result is smooth.
Pulse the Pecan nuts or add into a Nutribullet. It’s perfectly fine if it’s smooth but not too powdery or floury. Beat well with the butter.
Store left-over whole pecans in the freezer to retain its freshness.