Er, you'll probably have to convert the measurements/temps. And this is apparently enough for three batches of biscuits.
450 grams softened butter 300g caster sugar 500g self-raising flour grated rind of one orange 2 large eggs
Beat in mixer on medium until smooth. Add 175g rough chopped pecans. Divide mix into three and roll into logs 5 centimetres thick. Wrap in baking paper then cling film. Chill overnight.
To bake, slice the log into 2-3 millimetre thick slices. Bake on middle shelf of a preheated oven at 180 degrees celsius for 10 minutes. Cool for 5 mins on a wire rack. DONE!
My friend said you can keep it for up to two weeks in the fridge or freeze it. You can also lemon instead of orange, different nuts or no nuts. It's apparently pretty versatile and hard to mess up; that's why she thought it'd be good for me!
no subject
Er, you'll probably have to convert the measurements/temps. And this is apparently enough for three batches of biscuits.
450 grams softened butter
300g caster sugar
500g self-raising flour
grated rind of one orange
2 large eggs
Beat in mixer on medium until smooth. Add 175g rough chopped pecans.
Divide mix into three and roll into logs 5 centimetres thick. Wrap in baking paper then cling film. Chill overnight.
To bake, slice the log into 2-3 millimetre thick slices. Bake on middle shelf of a preheated oven at 180 degrees celsius for 10 minutes. Cool for 5 mins on a wire rack. DONE!
My friend said you can keep it for up to two weeks in the fridge or freeze it. You can also lemon instead of orange, different nuts or no nuts. It's apparently pretty versatile and hard to mess up; that's why she thought it'd be good for me!
Phew.