Ingredients for around 40 biscuits:
150 g butter
130 g whole cane sugar
1 sachet of vanilla sugar
a pinch of whole sea salt
1–2 eggs
180 g spelt flour (80%)
a pinch of cream of tartar baking powder
150 g pecans
In addition:
baking paper
Method:
1. For the cookies, beat the butter until light and fluffy.
2. Add the whole cane sugar, vanilla sugar and the egg. Mix until creamy.
3. Stir in the spelt flour, cream of tartar and a pinch of whole sea salt using a spoon.
4. Finely chop the pecans and mix into the dough.
5. Line a baking tray with baking paper.
6. Using two teaspoons, place small balls of dough on the baking paper, leaving enough space between them, and flatten them slightly with damp hands. 7. Preheat the oven to 175°C and bake the cookies in the middle of the oven for about 10–15 minutes.
My tips:
- The biscuits will keep for up to 2 weeks in a biscuit tin or metal container.
- Bake the biscuits in batches or on separate baking trays, as they should be spaced well apart to prevent them from sticking together.
Product description:
Pecans have a delicate, buttery flavour and are very rich in valuable nutrients. They can be eaten raw as a small snack. Their mild flavour also goes well with salads. Pecan nuts also taste good in desserts or in your morning muesli. Despite their numerous health benefits, they are high in calories as they contain over 70 per cent fat. It is therefore recommended that they be consumed in moderation.
