Orange and pecan biscuits

    2 hours 25 min

    These are ‘slice-and-bake’ biscuits – the roll of dough can be prepared in advance and kept in the fridge. Then, whenever biscuits are wanted, you simply slice the roll into rounds, top with pecan nuts and bake.

    25 people made this

    Serves: 24 

    • 55 g (2 oz) plain wholemeal flour, plus extra for kneading
    • 55 g (2 oz) self-raising white flour
    • 85 g (3 oz) light muscovado sugar
    • 55 g (2 oz) ground rice
    • 30 g (1 oz) pecan nuts, chopped
    • grated zest of 1 orange
    • 4 tbsp sunflower oil
    • 1 large egg
    • 24 pecan nut halves to decorate

    Prep:2hr15min  ›  Cook:10min  ›  Ready in:2hr25min 

    1. Put the wholemeal and self-raising flours, sugar, ground rice, chopped pecan nuts and orange zest in a bowl, and stir until well combined.
    2. In a small bowl, beat the oil and egg together with a fork. Add this mixture to the dry ingredients and mix with a fork until they come together to make a dough.
    3. Knead the dough very lightly on a floured surface until smooth, then roll into a sausage shape about 30 cm (12 in) long. Wrap in cling film and chill for 2 hours. (The dough can be kept in the fridge for 2–3 days before slicing and baking.)
    4. Preheat the oven to 180ºC (350ºF, gas mark 4). Unwrap the roll of dough and lightly reshape to a neat sausage, if necessary.
    5. Cut the roll across into 24 slices using a sharp knife. Arrange the slices, spaced apart, on 2 large non-stick baking sheets. Top each slice with a pecan nut half, pressing it in slightly.
    6. Bake for about 10 minutes or until firm to the touch and lightly golden. Transfer the biscuits to a wire rack to cool completely. They can be stored in an airtight tin for up to 5 days.

    Another idea

    To make almond polenta biscuits, mix 55 g (2 oz) instant polenta with 85 g (3 oz) icing sugar and 115 g (4 oz) self-raising flour. Rub in 55 g (2 oz) butter until the mixture resembles breadcrumbs. Beat 1 large egg with ½ tsp pure almond extract, add to the crumb mixture and mix to form a soft dough. Roll, wrap and chill as in the main recipe. Before baking, scatter 30 g (1 oz) flaked almonds over the slices.

    Plus points

    Like other nuts, pecans are rich in fat – up to 70 g per 100 g (3½ oz) – but little of this is saturated fat, the majority being present as polyunsaturated fat. Pecans also provide generous amounts of vitamin E. * Sunflower oil is one of the most widely used vegetable oils because of its mild flavour, and it works well in biscuits and other baked goods in place of saturated fats such as butter. It is a particularly good source of vitamin E, a powerful antioxidant. Polyunsaturated fats, such as are found in sunflower oil, are more susceptible to rancidity than saturated fats, but the vitamin E content helps to stop the oil going rancid.

    Each serving provides

    Good source of vitamin E. Useful source of copper.

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    Reviews in English (3)


    I made this recipe for a couple of diabetic friends this Christmas and was very happy with the results. Instead of rolling into a sausage shape I left the dough to chill for a few hours then rolled out and used a Christmas tree cookie cutter to make them a little more festive. Thank you again!  -  29 Dec 2012


    Really enjoyed these biscuits. Very orangey and very tasty. These were my first attempt at EVER baking buscuits and I found them very easy to make. With the pecan nut on top to finish they looked rather professionally done!  -  21 Jun 2011


    I made these for my granddad. The orange smelt brilliantly zesty, even after baked. I blended the pecan nuts instead of using them whole as they are too hard for him. Not sure if this was why the dough came out rather sticky for me, making it more difficult to work with.  -  20 Jul 2013