Did you know George Washington frequently carried pecans in his pockets, and Thomas Jefferson, dedicated part of his time to their cultivation?

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NEW! Pecan Anzac Biscuits

An Australian classic with a pecan twist

Method
  1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut, ground pecans and brown sugar.
  2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
  3. Pour the butter mixture into the flour mixture and stir until combined.
  4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
  5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
  6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

*Place pecans into a food processor and grind to a fine crumb.

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Cooking Time: 25 minutes
Serves:

Ingredients
  • 1 cup plain flour
  • ¾ cup rolled oats
  • ½ cup Desiccated coconut
  • ¾ cup Pecans, ground*
  • ½ cup brown sugar
  • 100g butter
  • 2 tbs golden syrup
  • 1 tsp bicarbonate of soda