This is my entry for Waiter... This time hosted by Andrew of Spittoon Extra with Dried Fruits and Nuts theme. I'm still a bit low, and so is the weather. Very moody. However, I am still standing tall.
Source: Fiona Smith. Cuisine.
I store the wafers until next time we go shopping to look for Italian cheese.
1/3 cup caster sugar,
1 ¼ cups (190g) flour, sifted,
½ cup pecans,
½ cup figlets, hard stalks removed
Preheat the oven to 160C. Line a loaf tin (around 24cm x 8cm) with baking paper. Whisk eggs and sugar until creamy. Fold in flour, pecans, and figlets, gently. It is necessary not to over-mix it. Spread the mixture in the tin and bake for 45 minutes or until lightly coloured. Cool on a wire rack and wrap in tin foil. Keep in the fridge overnight.
Preheat the oven to 150C. Slice the loaf thinly and arrange on baking trays lined with baking paper. Bake for 20-25 minutes until browned. Cool on a wire rack. Makes 50.