And as for taste? They have a similar flavour to a pecan pie with the combination of the pecan and the dark brown sugar. They are really crunchy (maybe not the best choice for someone with teeth problems) and are scrumptious dunked in a hot cup of coffee or tea. They even look perfect. I will make these again and again and again. Just don't tell my friends how easy they are.
The recipe comes from "From Market To Table" by Joan Campbell and Barry McDonald. Coincidentally, this was the book that supplied my first post just over a year ago. Since August is my blog's birthday month, I am giving away a food magazine subscription. If you haven't already entered send me an email or leave me a comment with a suggestion for what you would make for a milestone birthday.
Brown Sugar Biscuits
from "From Market To Table" by Joan Campbell and Barry McDonald
125g butter softened
250g dark brown sugar
1 egg, beaten
1/2 tsp vanilla extract
1 1/2 cups plain flour
pinch of salt
1/4 tsp baking powder
pecan halves to decorate
Preheat oven to 185C. Line two baking trays with baking paper.
Beat butter and brown sugar together until they are light and creamy. Add the egg and vanilla and beat well. Sift together the flour, salt and baking powder, and beat into the creamed butter mixture until just combined.
Roll teaspoonfuls of mixture on a lightly floured surface, then place on the oven trays, leaving about 5 or 6cms between each. Press a pecan onto the top of each ball, flattening it a little. Bake for 15 mins or until golden. Cool on a wire rack then store in an airtight container up to three weeks.