SERVES 120
PREPARATION 15 MINS
COOKING 10-15 MINS
450g (14oz) butter, softened
at room temperature
300g (10oz) caster sugar
500g (1lb) self-raising flour, sifted
2 large eggs, lightly beaten
175g (6oz) pecans,
roughly chopped
Finely grated zest of 1 orange
1. Mix all the ingredients together in a bench-top mixer on a low speed until combined.
2. Divide the mixture into three or four portions. Roll each into a log 5cm (2in) in diameter. Wrap in baking paper and chill until firm, then cover with cling film.
3. You can keep the dough in the fridge for up to a week, or freeze it for up to 3 months. Defrost in the fridge before using.
4. To cook, heat the oven to 190°C (gas mark 5). Ensure the dough is well chilled.
Slice thin (2-3mm, the thickness of a pound coin) slices and place on a baking sheet lined with baking paper. Bake the cookies for 10 minutes, or until golden. Cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
USEFUL TIP
Adapt this basic mixture to suit you: the pecans can be changed to almonds or walnuts if desired, and you can add lemon or lime zest in place of the orange zest. Two teaspoons of vanilla extract is also a nice addition.