- 1/3 cup (50 g) plain wholemeal flour, plus extra for kneading
- 1/3 cup (50 g) self-raising white flour
- 1/3 cup (60 g) rice flour
- 1/3 cup (80 g) soft brown sugar
- 1/3 cup (35 g) pecans, chopped
- grated zest of 1 orange
- 4 tablespoons sunflower oil
- 1 large egg
- 24 pecans to decorate
- Put the wholemeal and self-raising flours, rice flour, sugar, chopped pecans and orange zest in a bowl, and stir until well combined.
- In a small bowl, beat the oil and egg together with a fork. Add this mixture to the dry ingredients and mix with a fork until they come together to make a dough.
- Knead the dough very lightly on a floured surface until smooth, then roll into a sausage shape about 30 cm long. Wrap in plastic wrap and chill for 2 hours. (The dough can be kept in the fridge for 2–3 days before slicing and baking.)
- Preheat the oven to 180ºC. Unwrap the roll of dough and lightly reshape to a neat sausage, if necessary.
- Cut the roll across into 24 slices using a sharp knife. Arrange the slices, spaced apart, on 2 large non-stick baking trays. Top each slice with a pecan, pressing it in slightly.
- Bake for about 10 minutes, or until firm to the touch and lightly golden. Transfer the biscuits to a wire rack to cool completely. They can be stored in an airtight container for up to 5 days.
Makes: 24 biscuits
Preparation: 15 minutes, plus 2 hours chilling
Cooking: 10 minutes