These biscuits are very easy to make and they will store well in a container for up to 10 days.
110g Pecans110g Unsalted butter, soft
2 tbsp Caster sugar
1 tsp Vanilla extract
150g Plain flour
Icing sugar, to coat
Blitz pecan in a food procesor or mini chopper. If you don't have one, break it in a bag with a rolling pin til its quite sandy but with abit of lumps.
Beat butter and sugar til fluffy, add vanilla essence, ground pecan and flour. Chill in fridge for 20 minutes.
Roll biscuit dough into 15 grams each and if you have time, put it back into fridge and chill for another 20-30 minutes. It will help retain the shape.
Bake at 150c for 29 minutes. Let it cool for 5 minutes and coat it with icing sugar.