Cape Velvet Biscuits
250g Butter (very soft)
90g Sugar
25ml Cape Velvet/ Amarula or other cream & whiskey liqueur
2ml Salt
250g Cake flour (sieved)
75g Pecans (chopped)
Cream butter and sugar. Add other ingredients one by one and mix well. Roll dough into a fat sausage, cover with plastic and refrigerate for an hour. Cut rolled dough into thin slices (2-3mm thick) place on baking tray and bake for 10 – 15 minutes at 175° C. DO NOT BROWN. Dredge with icing sugar and enjoy.
I left out the last step this time, and instead of dredging, spread it with dulce de leche, divine. Do not spread until ready to eat, biscuits will become soggy.
