makes
45
prep
30 minutes
cook
20 minutes
difficulty
Easy
makes
45
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 125 g (4½ oz/1¼ cups) pecans
- 150 g (5½ oz) unsalted butter
- 150 g (5½ oz/⅔ cup) caster (superfine) sugar
- 1½ tsp ground cinnamon
- 90 g (3¼ oz/about 1½) whole eggs
- 125 g (4½ oz) good-quality dark chocolate, coarsely chopped
- 60 g (2¼ oz) self-raising flour
- 125 g (4½ oz) plain (all-purpose) flour, plus extra for dusting
- ½ tsp sea salt
Garnish
- 60 g (2¼ oz) pecans
- 250 g (9 oz/1⅔ cups) coarsely chopped good-quality dark chocolate
Chilling time: 1 hour.
Instructions
1. For the biscuits, preheat the oven to 160°C (315°F). Spread the pecans on a baking tray and roast them for 8–10 minutes (see Note). Once cool, roughly chop them.
2. Using an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until light and creamy and the butter is fully incorporated – scrape the bowl down at regular intervals. Add the cinnamon and eggs.
3. Melt the dark chocolate in a double boiler or in a bowl in the microwave. Add the chocolate to the butter mixture and continue to mix, scraping down the side of the bowl as needed, until combined. Finally add the dry ingredients and chopped pecans. Continue mixing just until combined and a dough forms. Press the dough into an even, flat square, wrap it in plastic wrap and place it in the refrigerator to rest for 1 hour, until firm.
4. Preheat the oven to 170°C (325°F) and line a baking tray with a non-stick mat or baking paper. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes before rolling it out. Lightly dust a work surface with flour and roll out the dough to an 8 mm (3/8 inch) thickness. Cut the biscuits into 4 cm (1½ inch) squares. Using a small knife, pick up each biscuit and place it on the prepared tray approximately 1.5 cm (5/8 inch) apart, as they will spread a little during baking. (Instead of rolling out the biscuit dough you can simply use a teaspoon and spoon small amounts onto the lined tray.) Bake for 9–10 minutes. Remove from the oven and leave on the tray to cool at room temperature.
5. For the garnish,preheat the oven to 160°C (315°F). Put the pecans on a baking tray and roast them for 8–10 minutes. Set aside to cool completely. the chocolate. Once the biscuits are cool, dip the top in the chocolate and immediately place a cooled roasted pecan on top. Leave at room temperature to set. These biscuits are best eaten within a week and stored at room temperature in an airtight container. If your room temperature is warm, store them in the refrigerator in an airtight container.
Note
• If you are making the garnish, you can roast the pecans for that, on a separate tray, at the same time as the nuts for the biscuits.
Recipe and image from (Murdoch Books, RRP $49.99). Photography by Greg Elms.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
