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, I managed to snaffle a couple before the hordes descended. They take no time at all to whip up and just melt in the mouth.

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

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


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

Weapon of choice – my smallest ice cream scoop (Image: Sheree)

6. Bake, rotating the sheets if necessary half-way through, until the biscuits are golden brown for 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)

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.

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