Several years ago I went to a morning tea hosted by a mum from school where I was served lovely little biscuits topped with icing and a pecan. I thought someone had baked them but it turns out my local deli stocks them. Whilst waiting for my coffee I stand right next to the display of beautiful biscuits convincing myself not to buy as I will just make them at home.
Fast forward 5 years and I finally did make them at home. Not sure how they compare with the original biscuit from all those years ago but they are delicate, delicious and have two of my favourite ingredients, coffee and pecans. I made a couple of batches, one with chopped pecans mixed through the cookie dough and one without. The addition of cornflour gives the biscuit a light crumble, like in shortbread, so the crunch of the chopped nuts is a nice contrast. The photographed batched are the ones without the chopped nuts but I much preferred the other batch.
coffee pecan biscuits
120g unsalted butter, softened
1/2 cup icing sugar
2 teaspoons vanilla extract
3/4 cup plain flour
1/4 cup corn flour
1/2 cup chopped pecans
extra whole pecans to top the biscuits
1 cup of icing sugar, sifted
1 tablespoon unsalted butter, softened
1 tablespoon strong coffee (I used coffee from a stovetop)
Preheat the oven to 180 degrees C. Line 2 trays with baking paper.
Mix together the softened butter and sugar until creamy then mix through the vanilla. Sift over the two flours and mix together. Fold through the chopped nuts.
Roll tablespoons of the mixture into balls and place on the tray. Flatten the rounds slightly with the palm of your hand. Bake for 10 minutes or until golden. Leave to cool on tray for a few minutes before transferring to a wire rack to cool completely.
For the coffee icing, tip the sifted icing sugar into a medium bowl and stir through the butter and coffee. Add more coffee if needed to get a smooth consistency but not runny.
Top the cooled biscuits with a small dollop of the coffee icing and place a pecan on top.