Pecan Shortbread Biscuits

Pecan Shortbread Biscuits Recipe Type : Vegan Author: By kind permission of Denise Phillips, Jewish chef and food writer Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: Makes 40 Shortbread biscuits are always popular and this variety flavoured with lemon zest and pecan nuts make a great addition to the biscuit repertoire. Shortbread originates from Scotland and is so called because of its crumbly texture. Traditional shortbread is made of three ingredients: flour, sugar and butter. Today there are many variations. The type and texture of the dry ingredients greatly influence the consistency of the shortbread. The addition of rice flour gives shortbread a grainy, crumbly texture whilst cornflour gives it a more dense texture. In the Shetland Islands decorated shortbread biscuits were traditionally broken over a bride’s head before she entered her new home for good luck. Also shortbread was classified as a bread by bakers to avoid paying tax on biscuits! To keep them fresh and crispy, place in a plastic bag when cool and then in an airtight container. Ingredients 255g plain flour 50g corn flour 100g rice flour 100g icing sugar 225g butter or margarine – roughly chopped zest of 1 lemon 50g whole pecan nuts Instructions Place all the ingredients in the food processor. Whizz together until the mixture gathers up into a ball. Chill for 30 minutes. Pre-heat the oven to 150°C/300°F/gas mark 2. Either roll out to 1 cm thick on a floured surface and cut out your chosen shapes or place in a piping bag and pipe shapes onto your baking tray. Bake all biscuits onto a tray lined with baking parchment paper. Decorate with whole or slithers of pecan nuts. Bake for 25 minutes until firm. Slightly under cooked is best as they will harden when they cool. Notes In addition to the 15 minutes preparation time, these biscuits take 30 minutes to chill. 3.1.09 For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website . All classes can be tailored for vegetarians. Denise’s Kitchen Tel : 01923 836 456 Email : denise@jewishcookery.com Web : www.jewishcookery.com