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
- 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
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.