Our current favourite family biscuits have to be these delicious pecan cookies – courtesy of Elana’s pantry, a wonderful treasure trove of grain free recipes elanaspantry.com/pecan-shortbread-cookies. They are really easy to make, with a bit of forward planning, and we just love the combination of toasted nuts, butter, vanilla and honey – they always go down well with both kids and adults, and even the most die-hard processed biscuit fans have gobbled them up. Here is our version of the recipe for you to enjoy.
Ingredients – makes around 24
• 250g ground almonds
• ¼ tsp bicarbonate of soda
• 110g salted butter, melted, or you can use ethical palm shortening with a tiny pinch of salt
• 1 tbsp vanilla extract
• 100g pecan nuts, toasted and chopped up
• 6 tbsp raw honey or maple syrup
Preheat the oven to 175 degrees C. In a large bowl, combine the ground almonds, pecans and bicarbonate of soda. In a medium bowl, stir well to combine the melted butter, honey/maple and vanilla. Mix the wet ingredients into the dry until the mixture is well combined and forms a dough. Place the dough onto a sheet of baking/parchment paper and form into a long log shape, 2-3 inches in diameter. Roll the log up in the parchment and freeze for an hour. Then remove from the freezer, unroll and slice into round biscuits. Prepare two baking sheets covered with parchment, then arrange the biscuits on the baking sheets and bake in the oven for 7-10 minutes until golden. They won’t be firm until they have cooled, so leave for an hour until set, then enjoy.