Pecan Biscuits

Method

1. Preheat oven to 180C (160C for fan forced). Line 2 baking sheets with baking paper.
2. In the bow of the cordless 5 cup food chopper combine pecans and icing sugar, pulse 5-6 times or until a fine crumb consistency is reached.
3. Attach the flat beater to the stand mixer. Add the butter, sugar and vanilla to the mixing bowl, beat on speed 2 until the mixture comes together, increase to speed 6 and beat 4 minutes or until the mixture is light and creamy. Wipe down the sides of the bowl regularly with a spatula.
4. Reduce to speed 2, add the flour and pecan meal. Beat until a soft mixture is formed.
5. Take tablespoon size scoops of the cookie dough and roll into balls, place on prepared baking trays 3cm apart, press down slightly with the back of a spoon and place a pecan in the centre of the cookie.
6. Bake 20-22 minutes or until biscuits are a light golden colour. Stand 5 minutes before moving to cooling racks and cooling completely.
7. Dust heavily with icing sugar. Biscuits keep well for up to 3-4 days stored in an airtight container.