Pecan & Maple Drizzle Biscuits (Dairy-Free)

The Biscuits

• 115 g plant based Nuttelex (room temperature)
• 1 cup brown sugar
• 1 large egg (or egg replacer)
• 1 tsp bi-carb of soda (baking soda)
• 1 tsp vanilla extract
• 2.333 cups plain flour
• 0.333 cup pure maple syrup
• 1 cup pecans (chopped)

The Maple Icing

• 2 tbsp plant based Nuttelex
• 0.333 cup maple syrup
• 1 cup sifted icing sugar
• extra chopped pecans to sprinkle into icing

Tools

• mixing bowl, hand mixer or stand mixer
• spatula
• 2 baking trays lined with baking paper
• scales
• ice cream scoop (optional)
• whisk
• small saucepan
• plastic food wrap
• cooling rack

The biscuit batter

1. In a large bowl, combine the plant-based Nuttelex and sugar and beat until smooth and creamy, about 2 minutes. Then add the egg and beat on high speed for 30 seconds until combined.
2. Next add in the bicarbonate of soda, vanilla extract, and maple syrup while scraping the sides and bottom of the bowl as necessary. Beat at high speed until well-combined.
3. Lastly, at low speed, add the plain flour and chopped pecans, and mix until the dough is soft and creamy.
4. Remove dough from mixing bowl and pat into a rough ball then cover and chill in the refrigerator for at least two hours (or up to three days).

Baking the biscuits

1. Preheat the oven to 160°C fan forced or 180° conventional.
2. Line your the baking trays with baking paper.
3. Remove chilled dough from fridge and using an ice-cream scoop - scoop out little dough balls. These should be appox 1.5 tablespoons worth or 22 grams each if you weigh them.
4. Line balls on tray and bake for 12 to 13 minutes, or until lightly browned on the sides but with soft-looking centres.
5. Biscuits will be puffy when they come out of the oven, so use a spatula to gently deflate/flatten. Then place on a cooling rack to totally cool down.

Add the icing + pecan sprinkle

1. In a small saucepan, on a low heat, melt the Nuttelex and maple syrup together, stirring constantly.
2. Once Nuttelex has melted, remove the saucepan from the heat and whisk in the sifted icing sugar until smooth.
3. Use a spoon to drizzle the icing over the (cooled) biscuits in a zigzag shape. Optional - sprinkle chopped pecans into the icing as it sets. It takes an hour for the icing to dry and harden.