Desserts & Baking

Pecan horseshoe biscuits

By
10 October 2023
Makes approximately 25
Easy
15 minutes, plus 30 minutes chilling time
15 minutes

“A rich and nutty, buttery shortbread biscuit that melts in your mouth.” – Rohann Chetty
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Ingredients

Method
  • 250 g butter
  • 31 g icing sugar
  • 31 g castor sugar, plus extra for dusting
  • 1 t almond essence
  • 100 g pecan nuts chopped
  • 2 T cornflour
  • 280 g cake flour
  • 1 t baking powder

Method

Ingredients

1. Preheat the oven to 160°C. Cream the butter, icing and castor sugar using a hand mixer or in a stand mixer until light and fluffy. Add the almond essence and pecan nuts, mix until combined.

2. Sift in the cornflour, flour and baking powder and mix until a dough forms. Roll dough into a ball and wrap with clingfilm. Chill for 30 minutes.

3. Break off small pieces of dough, roll into a ball, then roll out into horseshoe shapes. Place on a lined baking tray and bake for 12–15 minutes.

4. Remove from the oven and place on a cooling rack. Allow to cool for 8–10 minutes, then dust with caster sugar.

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Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay
Rohann Chetty

Recipe by: Rohann Chetty

Hi, I’m Rohann more affectionately known as @thisbrownmom. A Johannesburg based, Food Content Creator. I share recipes of the meals I cook for my family, inspired by the meals I have had growing up, with a 21st Century “brown mom” twist. The content creator people come to for a nostalgic tale, great recipes, cooking tips and a little bit of humour.

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