Pecan Sugar Biscuits

    1 hour 25 minutes

    These are delicate and elegant sugar biscuits, half topped with sugar, and half unsugared and topped with pecans.

    7 people made this

    Makes: 180 

    • 4 cups (500g) plain flour
    • 1 1/2 cups (300g) white sugar
    • 1 egg
    • 2 teaspoons vanilla essence
    • 375g cold unsalted butter, cut into chunks
    • 1 egg, beaten
    • 3 tablespoons coarse sugar crystals
    • about 90 pecan halves, toasted
    • 1 tablespoon coarse sugar crystals for sprinkling

    Preparation:1hour  ›  Cook:25min  ›  Ready in:1hour25min 

    1. Preheat oven to 200 degrees C.
    2. In a mixing bowl, sift the flour and white sugar together and stir in 1 egg and the vanilla essence until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse meal. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for 20 minutes.
    3. Divide the dough in half and roll into two 30cm logs. Wrap one of the logs in baking paper and then cling wrap and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in cling wrap and refrigerate overnight.
    4. Preheat the oven to 200 degrees C and line baking trays with baking paper.
    5. Cut the unsugared log of dough into round slices about 3mm thick and place the rounds onto the prepared baking trays, about 1cm apart. Top each with a pecan half. Cut the sugared log of dough into 3mm thick slices and place them onto prepared baking trays. Sprinkle each sugared cookie with more coarse sugar crystals, if desired.
    6. Place one baking tray of biscuits at a time into the preheated oven and bake until the edges barely turn golden, 4 to 5 minutes. Remove the biscuits to wire racks to cool.

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    Reviews in English (7)


    Really good! Amazing recipe! Melts on your mouth instantly!  -  08 May 2010  (Review from Allrecipes USA and Canada)


    This dough can be a bit crumbly, but the cookies are amazing! Well worth the mess.  -  21 Dec 2010  (Review from Allrecipes USA and Canada)


    I am the original poster of this recipe. The crumbliness of the dough is what makes the crisp texture of the cookie when it is baked. If you mix the dough when the kitchen is hot,the dough is less crumbly and easier to mix. I usually mix it after I've spent the first part of the day baking other cookies. Then, when baking the butter cookie, I always do it first in the morning, when the kitchen is cold. Hope this helps.  -  02 Nov 2012  (Review from Allrecipes USA and Canada)