- 175g pecan nuts
- 125g granulated sugar
- 225g butter, softened
- ½ tsp vanilla extract
- 250g plain flour
- Pinch salt
- Icing sugar to decorate
- You will need
- 2 baking sheets lined with baking parchment
Place the pecan nuts and 50g of the sugar in a food processor, finely grind and set aside. Place the butter and remaining sugar in a mixing bowl and with an electric beater, cream until light and creamy. Add the vanilla and mix well. Sift together the flour and salt an beat into the creamed butter mixture. Finally add the ground nuts. Mix well then place the mixture in the fridge to firm up for 20 minutes so that it is not too sticky to handle.
Heat the oven to 150C, gas 2. Take heaped teaspoons of the shortbread mixture and roll into balls using floured hands. Space a dozen balls evenly on each baking sheet, making sure there is room for the mixture to spread and bake in the oven for 20 minutes, until golden brown. Allow the shortbread to cool on the baking sheets for 10 minutes, before removing to a wire rack to cool completely. Repeat with the last dozen balls.
Mix a little ground cinnamon or cloves with the icing sugar if you want spiced biscuits.