Orange and pecan biscuits

Preparation

1. Put the wholemeal and self-raising flours, rice flour, sugar, chopped pecans and orange zest in a bowl, and stir until well combined.
2. In a small bowl, beat the oil and egg together with a fork. Add this mixture to the dry ingredients and mix with a fork until they come together to make a dough.
3. Knead the dough very lightly on a floured surface until smooth, then roll into a sausage shape about 30 cm long. Wrap in plastic wrap and chill for 2 hours. (The dough can be kept in the fridge for 2–3 days before slicing and baking.)
4. Preheat the oven to 180ºC. Unwrap the roll of dough and lightly reshape to a neat sausage, if necessary.
5. Cut the roll across into 24 slices using a sharp knife. Arrange the slices, spaced apart, on 2 large non-stick baking trays. Top each slice with a pecan, pressing it in slightly.
6. Bake for about 10 minutes, or until firm to the touch and lightly golden. Transfer the biscuits to a wire rack to cool completely. They can be stored in an airtight container for up to 5 days.