Pecan & Maple Drizzle Biscuits (Dairy-Free)

September 11, 2023

Best. Bickies. Ever. These are crispy, chewy, sweet and nutty.

TIP: Chill the dough, at least for a few hours before baking to get that perfect chewy to crispy ratio.

To make this recipe 100% plant based simply sub the egg for egg replacer. Serve with a chilled glass of your Fave plant milk

Makes 25-30 biscuits so you can share these around. Store in an air-tight container if they last that long!



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 33/100 cup plain flour

33/100 cup pure maple syrup

1 cup pecans (chopped)


2 tbsp plant based Nuttelex

33/100 cup maple syrup

1 cup sifted icing sugar

extra chopped pecans to sprinkle into icing


1 mixing bowl, hand mixer or stand mixer

1 spatula

2 baking trays lined with baking paper


ice cream scoop (optional)


small saucepan

plastic food wrap

cooling rack



1In 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.

2Next 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.

3Lastly, at low speed, add the plain flour and chopped pecans, and mix until the dough is soft and creamy.

4Remove 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).


1 Preheat the oven to 160°C fan forced or 180° conventional.

2 Line your the baking trays with baking paper.

3Remove 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.

4Line balls on tray and bake for 12 to 13 minutes, or until lightly browned on the sides but with soft-looking centres.

5Biscuits 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.


1In a small saucepan, on a low heat, melt the Nuttelex and maple syrup together, stirring constantly.

2Once Nuttelex has melted, remove the saucepan from the heat and whisk in the sifted icing sugar until smooth.

3Use 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.