Pecan Shortbread (pecan puffs)

A pecan shortbread recipe which just dissolves on your tongue.

Let it be known the pecan is the king of nuts. I won’t hear any battle cries from cashews or pistachios, the pecan has it. This recipe is based on an almond kilfi recipe but I had pecans and needed them in my guts in a baked form.

I do this all in the food processor which I view as a good thing because I’ll often avoid the processor if it’s for just one step of a recipe because it’s a bastard to wash up. See also: lazy.

Don’t over mix it, just until it all comes together. And don’t make them too big – this recipe should make 60, yes SIXTY, little crescents. Basically work with a little ball of dough about as big as your thumb to the first knuckle. If you make them too big they clag in your mouth rather than just dissolving on your tongue.

Pecan shortbread
A pecan shortbread recipe which just dissolves on your tongue


Pecan Shortbread (pecan puffs)
Delightful little shortbreads that just dissolve on your tongue
  • 125g pecans
  • 250g butter
  • 350g (2⅓ cups) plain flour
  • 1 tblsp caster sugar
  • 1 cup (or so) icing sugar
  1. Preheat oven to 160C and have two baking trays ready to go
  2. Blitz the pecans in a food processor
  3. Add all the other ingredients except the icing sugar and blitz until it all comes together
  4. Roll little half-thumb sized balls of dough into a little log then press in the middle to make into a crescent. Don't be precious about this, mine always end up looking more like little logs than crescents
  5. Place on baking trays, they don't spread so you can put them quite close to each other
  6. Bake for 30-40 minutes until they're light brown
  7. When cool roll in the icing sugar (to be honest I never measure the icing sugar)
  8. Store in a container and pour over a bit more icing sugar.
  9. Try not to eat 10 at a time.


Oat and raisin biscuits

I am indebted to my mate Joe for sharing his recipe for pecan pie that uses maple syrup rather than the devil’s work, corn syrup. And this. This recipe changed my life. No really. My life is better knowing this recipe exists and these biscuits can be made. In my weekly radio spot on  ABC Mid North Coast this morning I shared the love so here it is for you too. You know what you have to do. Get that oven on.

try to eat just one

Oat and raisin biscuits

via Joke

  • 1 cup of nuts and fruits – a mix of whatever you like, eg raisins, craisins, dried apple, dried apricots, sultanas, pecans, walnuts etc
  • 3/4 cup water
  • 80g (6tblsp) butter
  • 1 3/4 cups oats
  • 1 1/2 tsp cinnamon
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cups brown sugar
  • 1 egg
  • 2 tsp vanilla
  1. Preheat oven to 180C
  2. In a small saucepan combine the fruit, nuts and water. Bring to the boil then simmer until all the water has been absorbed
  3. In a frypan melt the butter and cook the oats, turning constantly, for 5 minutes
  4. In a bowl combine the cinnamon, flour, baking powder and baking soda
  5. In another bowl mix the brown sugar and vanilla with the egg
  6. Combine the wet ingredients with the dry until well combined.  The mixture will be quite stiff so don’t be afraid to get your hands in there
  7. Wet your hands and roll heaped teaspoons of the mixture into balls and place on a baking tray
  8. Bake for 10-12 minutes.
  9. Try not to eat about 10 of them in one go.






Choc chip biscuits

One of the five food groups

There are some absolute mainstays in this house, dishes I MUST make for the wheels to keep turning and the boys to know they’re in the right house. Apple crumble, chocolate sludge, Nan’s vanilla biscuits, apple slice, ginger sesame chicken and rice and these.

I, like nearly every other biscuit maker in Australia simply used to Women’s Weekly recipe for choc chip biscuits. Fail proof, reliable and tasty that recipe really does tick all the boxes. But a few years back now a friend of mine gave me her recipe. It’s pretty similar to the WW one but somehow better. If you like a soft chewy biscuit this is your gal. If you don’t mind them flat then bake them straight-away, otherwise fridge (or freeze) the dough.

Choc chip biscuits

  • 250g butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar (heaped)
  • 1 tsp vanilla
  • 2 large eggs
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 2 cups choc chips
  • 1/2-1 cup of chopped nuts (if you so wish)
  1. Preheat oven to 180 and get your baking trays ready
  2. Cream the butter, sugars and vanilla until pale then add the eggs and beat until well incorporated
  3. Lower the speed on your mixed and add the dry ingredients
  4. Tip in the choc chips and turn the speed up to incorporate (if you’re using chunks this breaks it up into various sizes which makes for an extra special biscuit)
  5. Now, you can make the biscuits straight away by spooning heaped teaspoons onto your tray or make logs of the dough (get some cling film, spoon dough in a log shape) wrap and fridge or freeze. (if you’re using from the freezer just cut into chunks/slices and bake straightaway – no need to let it defrost)
  6. Bake for 12 or so minutes depending on if you like super soft biscuits or darker and more crunchy.
  7. Try not to eat until your head falls off.


Just an aside, I bought these out of curiousity:

crack in a packet




Almond Biscuits

I’ve already told you of my love of Matthew Evans. This is another one of his recipes from Good Weekend. They are sensational. A luscious light texture and the spices add complexity. Next time I might even add a little lemon zest.

(Sorry, no pics, camera batteries are dead and I think the camera is still in the car and it’s freezing so there’s no way I’m going out there now. Just so you know.)

Almond Biscuits
Matthew Evans, Good Weekend

  • 125g butter, softened
  • 2/3 cup caster sugar
  • 1 egg
  • 1 1/3 cups plain flour
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking powder
  • pinch of salt
  • 125g whole, unblanched almonds
  • 35-40 (about 50g) whole unblanched almonds, for garnish
  1. Preheat the oven to 180C
  2. In a food processor blitz the almonds until they’re fine but still crumbly – you don’t want it as fine as commercial almond meal – and set aside
  3. Cream the butter and sugar together until pale*
  4. Add the egg
  5. Fold in the flour, spices, baking powder and salt
  6. Add the almonds
  7. Line two trays with baking paper and dot with about 1 tablespoon of mixture at regular intervals, leaving space for them to spread a little**
  8. Press an almond into the top of each one
  9. Bake for 8-10 minutes or until they start to tan up nicely (in my oven this took more like 12 minutes)
  10. Remove from the oven, cool well before storing.

* Because I’ve got a fancy pants processor with different sized bowls, I did the almonds in the small bowl then continued making the recipe using the processor in the bigger bowl
** Mine didn’t spread very much at all, but that could well be because I’d run out of baking powder and Mum’s was out of date…

Choc Chip Smartie Biccies

So for the better part of the last 20 years I’ve been faithful to the Womens’ Weekly recipe for choc chip biscuits and they have done me proud. But an American friend of mine made some that just seemed better and she gave me the recipe. From what I can tell it is essentially the same recipe but in bigger quantities.

I made them and dotted a few Smarties on the top. And people, I might as well have invented choc chip biccies.


Choc Chip Biccies

  • 1 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 21/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups choc chips
  • Smarties to decorate
  1. Preheat the oven to 180C and line baking trays with greaseproof paper
  2. Cream the butter and sugar
  3. Add the vanilla and the eggs one at a time, beating after each addition
  4. Add flour and baking powder
  5. Stir through choc chips
  6. Take heaped teaspoons of dough and place on baking trays, leaving a little distance between them as they’ll spread
  7. Press four Smarties into the dough
  8. Bake for 10-12 minutes until lightly browned then cool for a few minutes on the tray before moving to a wire rack.

This makes a LOT of biscuits. The friend the recipe came from used to roll the dough into two logs and freeze one for a later date. She’d also then refrigerate the other one before cutting rounds and baking. But when you feel like biccies, who has time for refrigeration.

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