Maple and Pecan Biscuits

Maple and Pecan Biscuits

Makes: about 60

185g unsalted butter, softened
185g soft brown sugar
60ml (1/4 cup) maple syrup
1 tsp vanilla extract
1 egg or egg substitute
280g plain all purpose flour, sifted
1 tsp baking powder
120g finely chopped pecans
whole pecans to decorate

1. Cream the butter and the sugar in a small bowl until light and creamy. Add the maple syrup, vanilla and egg and beat until well combined. Transfer to a large bowl and add the sifted flour and baking powser. Using a flat bladed knife, mix to a soft dough. Gather together, then divide the mixture into two portions.

2. Place a portion of the dough on a sheet of baking paper and lightly until the dough is 30cm long and 4cm thick. Roll neatly into a log shape, then roll the log in the chopped pecans. Repeat with the other portion of dough. Wrap each log in plastic wrap and refrigerate for 30 minutes or until firm.

3. Preheat oven to 180C. Line two baking trays with baking paper. Cut the logs into slices about 1cm thick. Press a whole pecan into the top of each biscuit. Place on the prepared trays, leaving 3cm between each. Bake for 10 – 15 minutes, or until the biscuits are golden. Cool on the trays for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

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