Orange and Pecan Biscuits
These are 'slice-and-bake' biscuits - the roll of dough can be prepared in advance and kept in the fridge. Then, whenever biscuits are wanted, you simply slice the roll into rounds, top with pecans and bake for a sweet treat.
- 1/3 cup (50 g) plain wholemeal flour, plus extra for kneading
- 1/3 cup (50 g) self-raising white flour
- 1/3 cup (60 g) rice flour
- 1/3 cup (80 g) soft brown sugar
- 1/3 cup (35 g) pecans, chopped
- grated zest of 1 orange
- 4 tablespoons sunflower oil
- 1 large egg
- 24 pecans to decorate
- Put the wholemeal and self-raising flours, rice flour, sugar, chopped pecans and orange zest in a bowl, and stir until well combined.
- In a small bowl, beat the oil and egg together with a fork. Add this mixture to the dry ingredients and mix with a fork until they come together to make a dough.
- Knead the dough very lightly on a floured surface until smooth, then roll into a sausage shape about 30 cm long. Wrap in plastic wrap and chill for 2 hours. (The dough can be kept in the fridge for 2–3 days before slicing and baking.)
- Preheat the oven to 180ºC. Unwrap the roll of dough and lightly reshape to a neat sausage, if necessary.
- Cut the roll across into 24 slices using a sharp knife. Arrange the slices, spaced apart, on 2 large non-stick baking trays. Top each slice with a pecan, pressing it in slightly.
- Bake for about 10 minutes, or until firm to the touch and lightly golden. Transfer the biscuits to a wire rack to cool completely. They can be stored in an airtight container for up to 5 days.