|pecan & fennel seed butter biscuits|
pecan & fennel seed butter biscuits
My crisp and crumbly pecan & fennel seed butter biscuits are so quick and easy to make. The fennel seeds add a wonderful anise flavour that works well in this rich, buttery pecan biscuit.
A little bit moreish.
preparation time: 10 minutes
cooking time: 10-12 minutes
recipe by: Ema at De Tout Coeur Limousin
100g finely chopped pecans
100g plain white flour
90g butter, at room temperature
2 tsp fennel seeds
Preheat the oven to gas 3/160C and line a couple of baking sheets with greaseproof/baking paper
Add all the ingredients to a food processor and mix until the dough comes together into a ball. Or use a wooden spoon (it just takes a bit longer).
Roll heaped teaspoonfuls of the mixture into balls and place onto the prepared baking sheets about 6-7cm apart.
Bake for 10-12 minutes or until they flatten out, start to bubble and go golden brown around the edges. Don't worry if they seem soft, they will continue to cook and firm up after you take them out of the oven.
Wait for the biscuits to cool on the trays for about 10-15 minutes before carefully placing them onto a wire rack to cool completely.