A spiced shortbread with crunchy pecan pieces in each bite.
Cream the butter and sugar together until light and creamy. Stir the vanilla through.
Add the flours, ground almonds, spices and chopped pecans and gently mix to combine. As soon as you have a soft ball of dough, stop mixing.
Wrap the dough up and place in the fridge to chill for minimum 20 minutes. We have tested chilling the dough for up to five hours.
Unwrap the dough, roll out and cut into fingers or shapes. Place onto a lined tray leaving space between them. Press pecan pieces onto the top if desired.
Bake at Gas Mark 4 (350f / 180c) for 10-15 minutes (depending on thickness and size). They should just be changing colour when cooked.
Allow to cool on the tray for five minutes, before carefully removing to a cooling rack to cool completely. Note, the biscuits will be soft until cooled.