These maple pecan biscuits are the perfect Autumnal afternoon tea treat. The nutty, spiced biscuits are filled with sweet maple buttercream and are well worth the wee bit of extra effort to whip up. I made mine one rainy afternoon and I couldn’t think of a lovelier activity on a dreich day. The recipe is via Fiona Cairns’ delectable book of seasonal baking. To make the pecan biscuits, you will need:
50 g pecans
200 g plain flour, plus more to dust
1 tsp ground cinnamon
60 g light muscovado sugar
125 g unsalted butter, softened, in pieces
For the maple buttercream:
100 g unsalted butter, softened, in pieces
150 g icing sugar, plus more to dust
1 tsp vanilla extract
1 tbsp golden syrup
1 tbsp maple syrup.
Preheat the oven to 180C/160C fan/Gas 4. Cook the nuts for five minutes, or until lightly roasted. Let cool slightly, then chop very finely and set aside. Sift together the flour and cinnamon.
Add the sugar and rub in the butter with your fingertips until it resembles crumbs. Add the nuts and continue to work lightly – it should come together as a dough.
On a lightly floured work top, roll out the dough to around the thickness of a pound coin. Cut out the biscuits with seasonal cutters (I used leaf-shaped ones), remembering to make an even number of each shape to sandwich together. At this point, you can freeze the cut-out biscuits.
Lay the biscuits on two trays lined with baking parchment and rest in the fridge for 30 minutes. Bake the biscuits in the preheated oven for 15 – 20 minutes, until they are a lovely pale gold. Cool on the trays to firm up for about five minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the maple buttercream: place the butter, icing sugar, vanilla and golden syrup in a bowl and beat for 4 – 5 mins until pale and creamy. Drizzle in the maple syrup and beat thoroughly.
When ready to serve, sandwich the leaves together with the buttercream and dust with a sprinkling of icing sugar.
The unfilled pecan maple biscuits will keep well for several days in an airtight tin, but once filled need to be served on the day.