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Monday, May 24, 2010

Pecan Shortbread

Yus!  I have been craving these biscuits for a while, so I finally got around to making a batch on Saturday :)

Makes 35 – 40.

300g butter
1 cup caster sugar
1 teaspoon vanilla essence
2 ½ cups plain flour
½ cup rice flour
70g pecans, toasted and roughly chopped

Cream the butter and caster sugar together with an electric beater, until light and fluffy.  Add the vanilla essence and beat again.

Sift the flours and gently fold into the mixture along with the pecans.

Lay two large pieces of plastic cling film onto the bench. Divide the mixture between the two.  Form into log shapes approximately 20cm x 7cm.  Wrap in the plastic film and refrigerate for 30 minutes.

Preheat the oven to 150˚C.  Line two baking trays with baking paper.

Slice the dough into 1cm thick slices and place on the lined baking trays.

Bake for 30 – 35 minutes until firm, but not coloured.


Nom nom nom!

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