• Preheat oven to 180C Fan.
• With the low calorie cooking spray lightly spray a 30cm x 20cm shallow baking tin.

To make the base:

• In a large mixing, or stand mixer bowl cream together the sugar and butter.
• Add into the creamed butter mixture the wholemeal and plain flours with the water.
• Spread the mixture into the shallow baking tin, pressing it down lightly to ensure that it completely covers the bottom of the tin.
• Bake in the oven for approximately 15 minutes until lightly browned and remove from the oven.

To make the topping:

• In the large mixing, or stand mixer bowl beat together the eggs, plain flour, vanilla extract and salt.
• Stir in the chopped pecan nuts.
• Spread the topping mixture over the base, making sure it completely covers the base mixture and has an even spreading of the pecan nuts.
• Bake in the oven for approximately 20 minutes until golden brown but not burnt.
• Remove from the oven, allow to cool slightly then cut the biscuit bars into 12 equal sizes and allow to cool completely on a wire rack.