Biscuit recipes Archives

Biscuit recipes

Mocha buttercream biscuits

20 minutes

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Peppermint Crisp cookies

15 minutes

Biscuit recipes

Maltabella cookies

25 minutes

Biscuit recipes

Coconut-and-jam shortbread

40 minutes

Biscuit recipes

Romany dreams

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Custard cream sandwich biscuits

12 minutes

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S’more sandwiches

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Choc chip cookies

10 minutes

Berry recipes

Chewy cookie pie

30 minutes

Condensed milk-and-pecan squares

Serves Makes 12

Difficulty Easy

Prep Time 10 minutes, plus 15 minutes’ chilling time

Cooking Time 40 minutes

Ingredients

For the base:

125 g butter
100 g sugar
2 free-range eggs
1 T vanilla paste
180 g self-raising flour
1 x 385 g can condensed milk
1 free-range egg
100 g Muscovado sugar
1 t vanilla paste
200 g pecans, toasted

Method

1. Preheat the oven to 180°C. To make the base, cream the butter and sugar together using an electric mixer, then add the eggs and vanilla and combine. Fold in the flour.

2. Line baking paper, then press the cookie dough into the tin and chill for 15 minutes. Bake for 15 minutes.

3. While the base is baking, combine the condensed milk, egg, sugar, vanilla paste and pecans. Pour the mixture over the cookie base and bake for a further 25 minutes.

4. Allow to cool slightly before slicing and serving.

Cook's note: These are my new take on pecan pie. They freeze really well, so make a double batch and serve them warm with cream or ice cream.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

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Condensed milk-and-pecan squares

Ingredients

Method