Читать книгу Bake Text Only - Rachel Allen - Страница 23

110g (4oz) shelled pecans

110g (4oz) butter, softened

50g (2oz) caster sugar

1 tsp vanilla extract

110g (4oz) plain flour, sifted

25g (1oz) icing sugar, sifted, plus extra for dusting

1 Preheat the oven to 150°C (300°F), Gas mark 2.

2 Place the pecans in a food processor and grind until quite fine.

3 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy. Add the ground pecans and flour and bring together to form a dough.

4 Using your hands, roll the dough into small, marble-sized balls, then flatten slightly using the palm of your hand and place on a baking tray (no need to grease or line).

5 Bake in the oven for 40 minutes or until they are a very pale golden brown and slightly firm around the edges.

6 Sift the icing sugar into a shallow bowl or onto a large plate. Allow the cookies to cool for 2 minutes, then carefully remove them from the tray and, while they are still hot, roll them in the sifted icing sugar.

7 Allow to cool on a wire rack, then dust generously with more icing sugar.