Loamhedge Legacy Nutbread

2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup unsalted butter
2/3 cup milk
1 cup chopped pecans

Preheat the oven to 425*F.  In a bowl, stir together the 
flour, baking powder, salt and cayenne pepper.  Add the 
butter and rub it into the flour with your fingers until the
mixture resembles coarse crumbs.

Stir in the milk and 2/3 cup of the pecans.  Knead lightly
to form the dough.

Turn the dough onto an ungreased baking sheet and pat it
lightly into an eight-inch square.  Use a knife to mark the
dough into sixteen squares, cutting only partway down.
Press the remaining 1/3 cup of nuts firmly into the top of
the dough.

Bake until firm and golden, 22 to 24 minutes.  Let cool for a
few minutes, then break into squares and serve.

We tend to 'eat clean' in this house, so I used Kafir instead of
milk.  Next time, I'll skip the salt and cayenne pepper.
The taste was somewhat salty and dry.  Better hot with lots
of butter.