These orange and pecan biscuit are ‘slice-and-bake’ biscuits which is rich in polyunsaturated fat.
Ready in: 2hr 25min (Prep: 2hr 15min, Cook: 10min)
- Plain whole-meal flour – 55 g (2 oz) plus extra for kneading
- Self-raising white flour – 55 g (2 oz)
- Light muscovado sugar – 85 g (3 oz)
- Ground rice – 55 g (2 oz)
- Pecan nuts (chopped) – 30 g (1 oz)
- Grated zest of orange – 1 orange
- Sunflower oil – 4 tablespoon
- 1 large egg
- Pecan nut halves to decorate – 24
- Put the wholemeal and ground rice, chopped pecan nuts, self-raising flours, sugar and orange zest in a bowl, and stir thoroughly until well mixed.
- Beat the oil and egg together in a small bowl with a fork.
- Add the mixture to the dry ingredients and mix with a fork until they combine together to make dough.
- Knead the dough very lightly on a floured surface until it becomes smooth.
- Then roll it into a sausage shape about 30 cm long.
- Wrap it in a cling film and chill for about 2 hours. NB: You can keep the dough in a fridge for 2–3 days before slicing and baking.
- Preheat the oven to about 180ºC (Gas mark 4).
- Unwrap the roll of dough, if necessary; reshape it to a neat sausage.
- Using a sharp knife, cut the roll across into 24 slices.
- Arrange the slices, on 2 large non-stick baking sheets (spaced apart). Top each of the slices with pecan nut half and press it in slightly.
- Bake it in the preheated oven for about 10 minutes or until firm to the touch and lightly turns golden.
- Keep the biscuits on a wire rack, and allow it to cool completely. NB: They can be stored in an airtight tin for up to 5 days.
TIP: You can prepare the roll of dough in advance and keep it in a fridge. Then, anytime you need the biscuit, you simply slice the roll, top it with pecan nuts, and the bake in the oven.
If you would like to make almond polenta biscuits, mix 55 g of instant polenta with 115 g of self-raising flour and 85 g of icing sugar.
Then, rub in 55 g of butter until the mixture looks like breadcrumbs.
Beat a large egg with ½ tablespoon of pure almond extract, and add it to the crumb mixture.
Mix them thoroughly to form soft dough.
Finally, roll it, wrap and chill as described in the main recipe.
Scatter 30 g flaked almonds over the slices, before baking.
Pecans are rich in fat – about 70 g per 100 g.
But the majority of fat present is polyunsaturated fat.
Pecans also offer good amounts of vitamin E.
In place of saturated fats such as butter, sunflower oil is among the most widely used vegetable oils due to its mild flavor, and it works well with biscuits and other baked goods.
It has proven to be a good source of vitamin E, a well-known antioxidant.
Due to the presence of vitamin E in sunflower, the polyunsaturated fats in it don’t easily go rancid.
Good source of vitamin E. Useful source of copper