Buttery Pecan and Vanilla Shortbread

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I’ve  be deliberating what to do with some pecans I had in the cupboard and the last of my light brown sugar I bought in Mauritius, until I spotted the hubby eyeing up the shortbread at a local food festival we went to yesterday. The hubby is super supportive of all my wild career ideas and adventures, so I just feel he deserves a treat or two, and with that in mind I’ve baked and my Buttery Pecan and Vanilla Shortbread is ready to be devoured.

If you would like to treat someone you love with these delicious treats here’s the recipe

Ingredients

  • 225g unsalted butter, softened
  • 110g light brown sugar, plus extra for dusting
  • 175g plain flour
  • 50g toasted pecans, ground
  • 110g cornflour
  • 1 vanilla pod, seeds
    Pinch of salt

Method

In a bowl cream together the sugar, vanilla and butter until fluffy and pale.

Sieve the cornflour and plain four together, add the ground pecans and salt, combine with the butter mixture until a soft dough is formed.

Roll out the dough between two sheets of cling film to a desired thickness. I attempted to roll to 3 cm but the dough was soft, I got a bit giddy and ended up with wonky levels. (A tip here would be to chill the dough in the fridge for 10 minutes to firm up the dough.)

Once rolled out cut in your desired shapes and place on a lined baking sheet.

Place in the. fridge to chill for 30 mins.

Preheat the oven to 170c/160c fan

Place the shortbread trays in the oven and bake for 20 mins or until lightly golden, remove from the oven and leave to cool.

Sprinkle with a little sugar and enjoy the buttery, crumbly texture.

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Pistachio Nankhatai

Today I was feeling the need for a bake, so I made these my Pistachio Nankhatai. I have many different versions and flavour combinations some are wheat free, vegan, with nuts without but the great thing about these is that they are super easy to make and taste delightful. This version can be made using the following recipe.

Ingredients:

1 cup plain flour 

1/4 cup chickpea flour

1/4 cup fine semolina

1tsp baking powder

1/2 cup of Icing sugar

1/2 cup of ghee melted

1/2 tsp cardamom powder

1/5 nutmeg freshly grated

Small pinch of Salt 

2tbsp of ground pistachios 

2tsp milk

Method
 

Preheat the oven to 180c

in a bowl add all the dry ingredients except the pistachios and combine 

Add the ghee and milk to the dry mix and combine with your hands to from a smooth dough if the mixture is a little wet add a further tbsp of chickpea flour

Leave the dough to rest for 10 minutes.

Line a baking sheet with greaseproof paper 

Take pinch size bits of dough and roll into a balls, place on the lines baking sheet and slightly flatten the dough. (Roughly 35g)

With a knife cut a cross shape Ito the dough and sprinkle with the ground pistachio.

Bake in the oven for 18-22 minutes 

Remove from oven and leave to cool before removing from the baking sheet. 

Enjoy with a delicious cup of masala chai.