White Chocolate and Pecan Biscuits

You know how sometimes you read through a recipe and you’re not sure if you are going to like how it tastes, but you make it anyway?

That’s what happened to me here.

I was flicking through a recipe book that I bought ages ago from an Op Shop (second hand goods charity shop) and stopped at the picture for these White Chocolate and Pecan biscuits with cream cheese. I’ve never made biscuits using cream cheese before, and I don’t usually make biscuits that need to be cut or pressed, as I haven’t had much success with them in the past. However, I still have loads of white chocolate in the cupboard to use up, which is now just past its ‘best before’ date (but as everyone knows, chocolate doesn’t really go off – see my earlier post for White Chocolate Chip and Ginger Biscuits for the full story of how I come to have so much white chocolate in the pantry), so I decided to give this recipe a try.

Usually when I make biscuits I ‘sample’ quite a few while they are waiting to go into the oven. With these, I tasted one and the rest were safe.

So, you ask, did the cooked biscuits pass the taste test?

These White Chocolate and Pecan Biscuits are not sweet enough for my taste, but since I can eat brown sugar off a spoon, what I like doesn’t suit everyone. If you like a biscuit which is not terribly sweet, but has a subtle but interesting flavour and texture, you will probably like this recipe.

White Choc and Pecan

White Chocolate and Pecan Biscuits

200 gm butter

125 gm cream cheese

3/4 cup caster sugar

2 teaspoons vanilla extract

2 cups plain flour

2 teaspoons cinnamon

1/3 cup pecans, finely chopped

100 g white chocolate, chopped

1  cup pecans, finely chopped, extra

Beat the butter, cream cheese, caster sugar and vanilla until light and creamy.

Stir in the sifted flour and cinnamon using a metal spoon, then mix in the chocolate and  1/3 of a cup of pecans.

Knead the mixture and divide into two parts. Roll each part into a log about 30cm long, then wrap in cling wrap and refrigerate for 30 minutes.

Roll the logs in the remainder of the pecans to coat them, before cutting them into slices about 1 cm thick.

Bake at 160 degrees Celsius for 20 minutes (should be lightly golden). Let the biscuits cool on the tray before placing them on a wire rack. Makes about 60 biscuits.

(So why can’t the recipes I love make 60 biscuits? Oh that’s right, because I eat too many of them before they make it into the oven).