SERVES UP TO 100 COOKIES
PREPARATION 45 MINS
COOKING 10 MINS
450g softened butter
300g caster sugar
500g self raising flour
grated rind of 1 orange
2 large eggs
175g roughly chopped pecans
1. In a bench-top mixer combine butter, sugar, flour, eggs and orange rind. Beat on a medium speed until smooth. Mix in pecans.
2. Divide mixture into three portions. Roll each portion into a log with a 5cm diameter and then wrap the logs in baking paper, twisting the ends to seal, and then cover in plastic wrap. (For demonstration, watch David Herbert do this recipe on EasyLivingTV). Chill until firm. To get them nice and round, take the logs out of the fridge after about 30 minutes when they are still slightly soft and roll them to shape them perfectly.
3. Slice the chilled dough into thin (2-3 mm) slices and lay on a baking sheet lined with non-stick baking paper. Bake in the middle of a preheated 180 degree oven for 10 minutes, or until golden. Allow the biscuits to cool on the tray for 5 minutes (to firm) before transferring to a wire rack to cool completely.
TIP
Keep one log in the fridge to use and two in the freezer, where they will keep for up to two weeks. Make sure dough is still chilled when slicing.
FLAVOUR
To adapt the biscuits, use a lemon instead of an orange, and exchange pecans for chopped hazelnuts, or leave out nuts completely.