Updated: Aug 5
I am not a Biscuit lover. I intend to live without them for as long as I can. But the husband loves his Biscuits and every trip to the super market is a fight between not buying too many packets of Biscuits and eating something healthy. Now that is a battle that I seem to loose every time. Hence we have made a deal that once a month I will bake some really nice Biscuits at home and we will reduce the number of packs of Biscuits he buys every week.
Hence to keep up my part of the deal I look for some good cookie recipe to bake and hopefully wean the husband off store brought addictive laced junk. I recently stumbled upon a lovely “Maple and Pecan Biscuits” and I knew I had to bake them. The original recipe calls for “Brown Sugar” but being on a “Coconut Sugar” kick I used that instead and got great results, which inspired me so much that I baked them again and even froze some of the dough to keep for biscuit related emergencies.
The biscuit tastes especially good with a nice cup of Coffee and lasts in an air tight container for around 10 – 15 days. They are not very sweet but I like the fact that they are not. Here is the recipe, which I hope you will enjoy.
Recipe (makes about 45 – 50 cookies)
185 g unsalted softened Butter
185 g Soft Brown Sugar or Coconut Sugar
60 ml Maple Syryp
1 tsp natural Vanilla extract
280 g plain Flour
1 tsp Baking powder
120 g finely chopped Pecans
some more pecans to decorate
1) Mix the Sugar and Butter in a bowl and beat them until they are light and fluffy. Add the Maple syrup, vanilla extract and Egg and beat till combined together.
2) Transfer to a large bowl and add the sifted Flour and Baking powder and mix with a spatula. You may need to add a tbsp of extra Flour to bring the dough together. The dough will be soft and easy to roll. Gather the dough and divide it into two equal portions.
3) Place one portion of the dough on a sheet of baking paper and press lightly until the dough is around 12 inches long and 1 1/2 inches thick. Roll neatly into a log shape and roll it in chopped Pecans. Cover it in the same baking sheet and refrigerate for 30 minutes or until firm. Repeat the same process with the remaining portion of the dough.
4) Once the dough is firm, cut the logs into slices about 1/2 inch thick. You can press a Pecan on each biscuit if you wish, I skipped it.
5) Preheat the oven at 180 degrees C and line a baking tray with baking paper and place the biscuits on it. Bake for 15 – 20 minutes or until golden. Cool on the tray for 2- 3 minutes and transfer on a wire rack to cool completely. Store in an air tight conditioner.
Tip : As the recipe makes 2 large logs, I usually freeze one and only bake one.
Recipe source : Sweet and savory bites from Jane Price.