Light and crumbly, these shortbread biscuits are a perfect excuse to sit down with a cuppa
60g icing sugar
150g unsalted butter, softened
150g plain flour
40g pecans, roughly chopped or blitzed
grated zest of 1 orange
Sieve the icing sugar into a bowl and add the softened butter. Cream well with a wooden spoon.
Add the two flours, pecans and zest, bring together as a dough.
Lay some greaseproof paper on a work surface and put the dough on top. Roll into a cylinder shape and chill in the fridge or freezer until set.
Preheat the oven to 180. Once the dough is firm, remove and cut into 10mm thick disks.
Put onto a lined baking tray and bake in the oven for 15-20 mins until they begin to brown around the edges.
Once they come out of the oven, sprinkle with a little caster sugar and allow to cool completely.
Recipe by Jody Spencer
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