Greek Shortbread Biscuits
This recipe goes way back to a favourite Pecan biscuit that we keep in the family. We have a Pecan Farm called Karoo Pecans in South Africa, and I enjoy making recipes often with our Pecan nuts. By crushing pecan nuts, I released the oil inside and mixed it into the biscuit. Did you know a pecan nut consists out of 73- 75% oil? That means you could easily add pecan butter to a biscuit instead of peanut butter.
For our pecan farm, we have a facebook page as well. If you are in South Africa, please feel free to order nuts from us here.
Preparation time: 20 minutes
Baking time: 15 minutes
125ml (100g) Sugar
245 ml (225g) Soft unsalted butter
30 ml Warm water
20 ml Brandy / Rum essence (optional)
5 ml Vanilla essence
1 Egg yolk
80g Pecan nuts (whole /pieces)
800ml (450g) Cake flour
5ml Baking powder
Peanutbutter for filling
Icing sugar to cover/dust biscuits
*Prepare a pan by lining it with wax paper. Pre-heat the oven to 180ºC.
1. Combine the sugar and butter in a bowl. With an electrical mixer, mix until light and airy.
2. Add the water, brandy, vanilla and egg yolk together and mix with the rest of the
3. To process the pecan nuts to a fine consistency, grind them to a coarse powder in a
Mortar and Pestle or in a blender.
4. Add the refined pecans now to the butter and sugar mixture.
5. Sift the baking powder and flour together, then add to the rest of the mixture.
6. Combine by hand, pinch of a small size of dough. Flatten each piece, then add one teaspoon of peanut butter to each cookie. Fold the dough closed.
7. Place on a lined tin, bake for 15 minutes. Remove from the pan.
8. When cooled down dust with icing sugar.