Lemon and pecan festival biscuits
About eighteen months ago I read that blessing the food you are preparing makes it taste better, that it makes a difference. I liked the idea of sending positive vibrations to those eating my food so I gave it a go. I didn’t tell anyone what I was doing but since the very first meal people started to say how wonderful the meals are. I find blessing the food blesses me, the blessing comes back ten fold. This recipe is from researching celebration foods connected to the wheel of the year festivals. They are very special and so moorish. Often referred to as Solstice biscuits, but also great for any type of special occasion. or just because they are great!. The dough needs to chill overnight so be prepared to wait.
3/4 cup organic softened butter
2 cups unrefined light brown sugar
2 free range organic eggs
1-2 tablespoon freshly squeezed lemon juice
2 teaspoons grated wax free lemon rind
2 cups plain organic flour
1 cup of finely chopped pecans
1. Take a large mixing bowl (preferably not plastic) and with a wooden spoon beat the butter until softened. Add to it the brown sugar and beat well.
2. Add the eggs, the lemon juice, and the rind and beat until well blended.
3. Stir in the flour and the chopped pecans.
4. Cover and pop in the fridge overnight.
5. Next day shape the dough into little balls, approx. 24, and place 3″ apart on two greased baking trays, pressing down very gently to flatten a little.
6. Bake 190 C /375 F / gas mark 5 in a preheated oven about 8 minutes or until just turning golden.
7. Remove from heat and place on wire racks until cool.