These crumbly biscuits are very more-ish, they are very crumbly indeed and make ideal after meal nibbles, or an accompaniment to ice creams and parfaits. The recipe I devised from a dinner party I had with a friend some 10 years ago, where the host had made these delicious biscuits. The biscuits can be made substituting any nut, but pecans are the best.
- 125g / 4½oz Soft unsalted butter
- 70g / 2½oz unrefined castor sugar
- 150g / 5½oz plain flour, sieved
- 150g / 5½oz pecans, ground
- 2.5ml / ½ tsp vanilla powder or extract
- unrefined icing sugar, to dredge
- Preheat the oven to 150°C / 300°F / Gas 2. Grease a baking sheet.
- Cream the butter and castor sugar together until pale and creamy. Mix in the flour, ground pecans and vanilla essence or extract and mix to a firm paste. Wrap in cling film and chill well.
- Break off into small amounts of the chilled mixture and roll into small balls the size of a large marble.
- Place on the greased baking sheet and bake for 30 minutes. The biscuits will spread only very slightly, but will burn if overcooked due to the amount of sugar and oil from the nuts.
- Remove the tray from the oven, dust the biscuits liberally with icing sugar and leave to cool completely before trying to lift them off the tray as they are very fragile.
- Store in an airtight container.