The pecan trees in the garden are full of nuts that are giving the cockatoos a great feast. We have collected the fallen pecans and are storing them to dry in the shell. The climate in Western Sydney seems favourable to the growth of pecans and the heat this summer has provided perfect weather for them. What better time to bake some wonderful biscuits using these delicious nuts.
Pecan, Oat and Maple Syrup Biscuits
- 1 cup of plain flour, sifted
- 2 cups of rolled oats
- 1/2 cup of dark brown sugar, firmly packed
- 1 1/4 cups of toasted pecans, chopped
- 1 tsp ground cinnamon
- 1/4 tsp of ground cloves
- 150 g butter
- 1/4 cup of real maple syrup
- 1 Tblsp of boiling water
- 1 1/4 tsp of Bicarb Soda
- Preheat oven to 160 C Fan forced
- In a medium bowl, combine all the dry ingredients: flour, oats, sugar, spices and the nuts combining everything together well.
- Over a medium heat, place butter and maple syrup in a small saucepan, stirring until butter is melted.
- Remove from heat, dissolve bicarbonate of soda in the boiling water and stir into the melted butter and maple syrup mixing it in well
- Pour the melted butter mix into the dry ingredients, stirring all the ingredients together until combined.
- Take tablespoonfuls of the mixture and roll into balls
- Place the biscuit balls onto baking tray lined with baking paper.
- Flatten the biscuits to about 5 mm thick and 5 cm in diameter and space 4 cm apart
- Bake biscuits in preheated oven for approximately 10-15 minutes or until golden brown. Check at 13 minutes to make sure they don’t darken too much
- Remove the trays from the oven and set aside for 5 minutes
- Then remove the biscuits to a wire rack to cool.
- Continue to bake the rest of the biscuit mixture.
- Enjoy with a cup of tea or coffee
Makes about 33 biscuits