This is another recipe from The Baking Bible. I intended to make these at the same time as the Chocolate Chip and Cinnamon Cookies and had bought all the ingredients but clearly wasn’t concentrating that day as I made the Lemon Chocolate Pinwheels instead! Not sure I can even blame my age on that, I’m only 33! Perhaps just overworked…
- 85g / 3oz pecan nuts
- 115g / 4oz butter, softened
- 2 tbsp maple syrup
- 85g / 3oz light muscovado sugar
- 1 egg yolk, lightly beaten
- 115g / 4oz self-raising flour
Preheat the oven to 190C / 375F / Gas 5 and grease or line two baking sheets. Keep 18 pecan halves to one side and then roughly chop the remainder.
Put the butter, sugar and maple syrup into a bowl and beat it together with a wooden spoon until its light and fluffy. Surprisingly I actually did this one by hand, didn’t ‘cheat’ with the stand mixer! Next beat in the egg yolk, followed by sifting the flour and then adding the chopped pecan nuts. Give it a good mix around until you have a stiff dough…I’m not sure if mine was quite the right consistency although I measured everything accurately. In the end though it didn’t negatively impact on the finished article!
Put 18 spoonfuls of the mixture onto the baking sheets, making sure you space them well apart as they will spread out. Top each with one of the reserved pecan halves.
Bake the biscuits in the oven for 10-12 minutes or until they are a light golden brown. Allow them to cool, if you can(!), first on the baking sheets and then transfer to a cooling rack.
I’ve made these biscuits before and they really are good. Crumbly but almost soft at the same time and the maple syrup flavour is very subtle so doesn’t overpower the pecan nuts.