Oatie Pecan Shortbread Biscuits

Scrumptious, buttery, nutty and crumbly biscuits with a charmingly rustic look.

Level: Easy

Serves: 16

Prep: 10 minutes

Cook: 40 minutes + 1 hour

Ingredients:

150g pecan nuts (finely chopped)

100g oats

200g plain flour

100g sugar

½ tsp salt

225g butter (room temp.)

Preparation:

Butter a 20cm or 23cm diameter round springform cake tin, lay some baking paper on the bottom and preheat the oven to 200C.

Finely chop the pecan nuts. In a food processor (with blade attachment) chop the oats as small as you can. Add the remaining of the ingredients and blitz them together. When it comes together, spoon it into the buttered and lined springform. Make sure the surface is nice and even. Score the top into 16 slices. Decorate with pecan nuts (optional). Bake on 200C for 10 minutes then lower the heat to 120C and bake for another 30 minutes. Turn off the oven, take out of the oven and cut along the scored lines whilst the shortbread is still hot. Place the shortbread back into the still warm oven (make sure the oven is turned off) for 1 hour. (This will ensure that the shortbread is extra crispy.) Remove the shortbread from the oven and let it cool down completely. Make yourself a nice cuppa and enjoy!