25. Mar, 2017


My Mum used to make these with almonds. I tried it with my two favourite things, pecan nuts and dried cranberries. They turned out delicious. You can use whatever nuts you like and leave out the cranberries, but I am particularly partial to cranberries!


125g butter, 3 tablespoons castor sugar, 1 teaspoon vanilla essence, 1/2 cup chopped pecans, 1/4 cup chopped dried cranberries (optional), pinch salt, 11/4 cups flour, icing sugar.

The butter must be at room temperature. Beat together the sugar and butter. Add the vanilla essence, nuts and cranberries and mix together. Add the flour and salt and mix together until combined. The mixture should be soft but not sticky. Add a little more flour if required. Cover with clingwrap and place in the fridge for 30 minutes. Then grease an oven tray and start making the "horseshoe" shapes. Take a little mixture and form into a ball, then roll between your palms to make a "sausage" shape. Place it on the tray and carefully turn in the ends. Bake at 180degrees celsius for 12-15 minutes. Remove from the oven and place on a cooling rack for 10 minutes. Then toss them in icing sugar while the biscuits are still warm. Place on the rack to cool completely. Enjoy!