125g butter softened
55g caster sugar
180g plain flour
1 handful nuts pecans or other nuts, crushed
- Mix everything together, either with or without the nuts. Press into an oven-proof dish, really press it down hard so it's nice and compact.
- Cover with cling film or similar and stick in the fridge overnight (you can skip this step, but in my experience it isn't worth it!).
- The next day, preheat the oven to 180C, and after removing the cling film, bung the dish in the oven. Leave for 20-25 minutes, until it is very slightly golden, then turn the oven off and leave for a further 20 minutes or so.
- Remove from the oven, score into fingers or triangles, or whatever shape you want your biscuits to be, and turn onto a cooling rack to cool.
These biscuits can also be coated in chocolate once cooled, in case the 2 parts of butter isn't calorific enough for you!
They are wonderful with nuts - pecans are my favourites, but hazelnuts or walnuts work well too.
Kids can help
Biscuit and sweets