Pecan Thins


  • 450g softened butter
  • 300g caster sugar
  • 500g self raising flour
  • rind of 1 orange
  • 2 large eggs
  • 175g roughly chopped pecans


  1. Combine butter, sugar, flour rind and eggs and mix until smooth. Stir through pecans.
  2. Divide mixture into three portions and roll each portion into a log with a 5cm diameter and wrap the logs in baking paper. Twist the ends to seal and then cover in plastic wrap. Surplus can be frozen and defrosted in the fridge at a later stage.
  3. Slice the chilled dough into 2-3mm slices and bake at a 180 degree oven for 10 minutes. Allow biscuits to cool before transferring to a wire rack.

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