Name: Golden pecan twists
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 tablespoon golden syrup or treacle; 1/3 cup (40g) pecans, finely chopped; 125 gram butter, softened; 1/4 teaspoon vanilla extract; 1/3 cup (75g) caster sugar; 1 egg yolk; 1 cup (150g) plain flour, sifted

Ingredients

2 tablespoon golden syrup or treacle

1/3 cup (40g) pecans, finely chopped

125 gram butter, softened

1/4 teaspoon vanilla extract

1/3 cup (75g) caster sugar

1 egg yolk

1 cup (150g) plain flour, sifted

Method

1.Preheat oven to 180°C (fan-forced 160°C). Grease 2 oven trays; line with baking paper.

2.In a small bowl, combine half the syrup with nuts.

3.Beat butter, extract, sugar, remaining syrup and egg yolk in a small bowl with electric mixer until light and fluffy. Stir in flour.

4.Shape rounded teaspoons of mixture into balls; roll each ball into 12cm log. Twist each log into a loop, overlapping one end over the other. Place twists on trays 3cm apart; top each twist with ½ teaspoon nut mixture. Bake for about 10 minutes; cool twists on trays.

Finely chopped walnuts, hazelnuts or macadamias can be used instead of the pecans. Top each biscuit with a chocolate-covered coffee bean or an almond kernel, if you like. Store in an airtight container for up to a week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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