The Musette: pecan crumbles

I found some pecans in the cupboard close to their suggested expiration date which prompted a spot of experimentation – my favourite type of cooking. The end result was these buttery, crumbly, heavenly bites. Yes, my beloved managed to snaffle a couple before the hordes descended. They take no time at all to whip up and just melt in the mouth. It’s just the sort of thing I might take along to Steve’s on one of his coffee mornings. I’m sure the gang would enjoy them. Of course, I’d have to make some gluten-free ones for Steve.

Just a few glorious ingredients and voila (image: Sheree)

Ingredients (makes 24 bite-sized biscuits)

  • 115g (1 stick) soft unsalted butter
  • 120g (1 cup) plain (all-purpose) flour
  • 75g (½ cup) caster (super-fine) sugar
  • 100g (1 cup) toasted, chopped pecan nuts
  • 1 tsp vanilla extract
  • Pinch of fine sea salt

Method

1. Preheat oven to 180°C/160°C fan/gas mark 4 (350°F/325°F fan) and line two baking sheets (if necessary, you can bake these in batches) with greaseproof (parchment) paper.

2. Preferably with a mixer (hand or stand) cream together the sugar and butter until it’s light and fluffy (3-4 minutes).

3. Beat in the vanilla and salt, reduce speed to low and gradually add the sifted flour until just combined. Fold in the cooled toasted and chopped pecans.

4. Place the dough in the fridge covered in cling film (plastic wrap) for at least 30 minutes.

5. Portion the dough into bite-sized morsels – I use a small ice cream scoop – and place on the baking sheets a couple of centimetres (¾ inch) apart. They don’t spread much at all. Flatten slightly with a damp finger.

Smallest size ice cream scoop

6. Bake, rotating the sheets if necessary half-way through, until the biscuits are golden brown for around 13-15 minutes. Remove from oven and allow  to cool completely on a wire rack.

7. Should they last that long, the cookies can be stored in an airtight tin for up to five days. The dough can be portioned, frozen and kept in the freezer for up to a month.

A suitable "thank-you" gift (image: Sheree)

Sheree’s Handy Hints

1. All ingredients should be at room temperature.

2. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the biscuits in the oven, put the timer on for 2-3 minutes less than they should take to cook and then check regularly.

3. The biscuits can be cooked from frozen and I find they only take a minute or so more to cook.

4. You can substitute the pecans with toasted chopped walnuts, pistachios, hazelnuts or almonds. They are all equally delicious.

34 thoughts on “The Musette: pecan crumbles

      1. They smell lovely that are on the cooling rack right now. 😋 Waiting for last batch to come out the oven. Will try them tomorrow, as going to bed soon.
        I have hazelnut in mine, as I wasn’t sure if I liked pecan, as never had pecans before. But after trying a pecan, I do, so I will make pecan variety, at the weekend.

        Liked by 1 person

      2. With me not having a small ice-cream scoop, I tried teaspoons to control my portions, but I only made 17,so mine a little bigger than yours.
        It’s been a while baking something this small of a biscuit.
        I am not disappointed what they look like and I will resist trying, until tomorrow. 🙂

        Liked by 1 person

      3. They are nice, but for me next time I make these biscuits, is I will need to reduce the sugar content slightly, as a little sweet for me. Something I am known to do with any biscuit recipe now, since my change in diet years ago.
        I will definitely be making more of these this weekend. Both hazelnut and pecan. 🙂

        Liked by 1 person

  1. I have made more of my hazelnut variety using this recipe again. 😋🙂Adjusted the sugar as I mentioned before, so it wouldn’t be as sweet and I enjoyed them better. They don’t last 5 days with me. 😋
    I shared some with my neighbour last night and they texted this morning saying how nice they were and that how his girlfriend was saying cheekily anymore? Lol. I said thats why I sent some down last night, cos I can’t stop eating them myself.
    I am making the pecan ones today and sending some to my neighbour. 🙂

    Liked by 1 person

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