Pecan horseshoe biscuits

Pecan horseshoe biscuits

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  • Makes approximately 25
  • Easy
  • 15 minutes, plus 30 minutes chilling time
  • 15 minutes

“A rich and nutty, buttery shortbread biscuit that melts in your mouth.” – Rohann Chetty


  • 250 g butter
  • 31 g icing sugar
  • 31 g castor sugar, plus extra for dusting
  • 1 t almond essence
  • 100 g pecan nuts chopped
  • 2 T cornflour
  • 280 g cake flour
  • 1 t baking powder

Cooking Instructions

1. Preheat the oven to 160°C. Cream the butter, icing and castor sugar using a hand mixer or in a stand mixer until light and fluffy. Add the almond essence and pecan nuts, mix until combined.

2. Sift in the cornflour, flour and baking powder and mix until a dough forms. Roll dough into a ball and wrap with clingfilm. Chill for 30 minutes.

3. Break off small pieces of dough, roll into a ball, then roll out into horseshoe shapes. Place on a lined baking tray and bake for 12–15 minutes.

4. Remove from the oven and place on a cooling rack. Allow to cool for 8–10 minutes, then dust with caster sugar.

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Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay

Rohann Chetty Recipe by: Rohann Chetty
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Hi, I’m Rohann more affectionately known as @thisbrownmom. A Johannesburg based, Food Content Creator. I share recipes of the meals I cook for my family, inspired by the meals I have had growing up, with a 21st Century “brown mom” twist. The content creator people come to for a nostalgic tale, great recipes, cooking tips and a little bit of humour.

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