Maple and Pecan Biscuits

The other day my husband asked me to make some biscuits with pecan nuts. Inspired by some danish pastries that we had recently, I decided to add a bit of maple syrup to the mixture and play around a bit, and this is the final result. All the cup measurements below were made using a 250 ml mug.

What you’ll need:

2/3 cup margarine

2/3 cup light brown sugar

1/2 cup maple syrup

1 egg

1-2 tsps vanilla essence

2 cups self-raising flour

Pinch salt

1 cup pecan nuts, roughly chopped or crushed

What to do:

1. Grease a couple of baking trays and pre-heat the oven to gas mark 5.

2. Cream together the margarine and the sugar.

 

3. Mix in the maple syrup – to get measure it and get it out the mug quickly, rinse the mug out with boiling water before measuring the maple syrup.

4. Mix in the egg and vanilla essence.

(The black bits are vanilla seeds in the vanilla essence that I used).

5. Sift and fold in the flour and the salt.

  

6. Fold in the nuts and then put teaspoonfuls of the mixture on the baking trays, leaving a bit of space between each spoonful. Don’t worry about pressing down each drop of mixture before putting it into the oven – the biscuits will spread a little by themselves as they cook.

  The biscuits don’t have to be spread out as much as this – I just wasn’t sure with this first batch how much they would spread.

7. Remove the biscuits from the baking sheets and cool.