These are the ultimate standby: the dough is made ahead and kept in the freezer until you want to bake.
Lynn Lewis and Joachim Wahnschaffe
220 g (1¾ cups) plain flour
½ teaspoon ground cinnamon
1/4 teaspoon bicarbonate of soda
60 g (¼ cup) soft butter
140 g (2/3 cup) white sugar
85 g (⅓ cup) light brown sugar
1 large egg
1 teaspoon vanilla essence
90 g (⅓ cup) light sour cream
40 g (⅓ cup) chopped pecans, toasted
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Directions Preparation:20min › Cook:20min › Extra time:2hours › Ready in:2hours40min
Sift together the flour, cinnamon, bicarbonate of soda and a pinch of salt.
With electric beaters, beat the butter and sugars on high speed in a large bowl until mixture is fluffy and pale, about 4 minutes. Add the egg and vanilla essence; beat until well combined. Stir in the flour mixture with a wooden spoon; add the sour cream and pecans.
Tear off 50-cm sheet of cling wrap and sprinkle lightly with flour. Transfer dough to cling wrap and shape into a log 38 cm in length. Roll the log tightly in the cling wrap and refrigerate until firm, about 2 hours. (Alternatively, wrap the dough in heavy-duty aluminium foil and freeze for up to 1 month.)
Preheat oven to 190°C. Slice the dough into rounds about 3 mm thick to make 72 biscuits. Place 1 cm apart on ungreased baking trays.
Bake until crisp and golden brown around the edges, about 8 minutes, taking care not to overbake. (If you're using frozen dough, increase the baking time to 10 minutes.) Transfer the biscuits to wire racks to cool completely. Store in airtight containers.
Try this, too…
Love chocolate? To make COCOA PECAN BISCUITS, • Sift 40 g (⅓ cup) unsweetened cocoa into the flour mixture. • Increase the amount of butter to 90 g (⅓ cup) and sour cream to 125 g (½ cup).