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.
Sweet Bombay Toast….Sweet Bombay Toast with Banana, Coconut, honey and Tayberries I first discovered this delicious breakfast treat in a very special place in Kerala called Varkala 10 years ago. This dish was expertly prepared for my husband and I by a lovely old guy called Babu, who also made us gallons of Masala chai and who offered to let us stay at his house for 100 rs a night the next time we visited. My husband and I reflect fondly about Babu and how proud he was to show his spices and prepare food for us. I should mention Babu’s version of Bombay Toast was a delicious spiced French toast lightly fried in coconut oil and topped with slice banana, freshly grated coconut and drizzled with honey.
After leaving Varkala we visited Kovallam and to our delight we discovered Bombay Toast was on the menu….. it came …..and what lay before us was an oily soggy pale limp piece of bread…. Oh the disappointment!! On arriving back home I made it my mission to cook this special dish in the style of Babu for my friends and family, who thoroughly enjoyed it and have reproduced the dish for their friends too.
I have returned to Kerala a number of times, but I have yet to return to Varkala to find Babu to ask him if his offer still stands and if he would kindly make us Bombay Toast.
This is my version in honor of Babu
4 thick slices from a stale brioche loaf
4 eggs, free range organic
1/8 cup double cream
2 tbsp golden caster sugar
1 tsp vanilla extract
1 tsp Masala chai spice blend
2 tsp coconut oil
2 large ripe bananas sliced
100gms freshly grated coconut
4 tsp of runny honey, I like to use orange blossom
12 tayberries optional
In a shallow bowl whisk together the eggs, cream, sugar, vanilla and masala chai.
Heat a large frying pan over a medium flame, add the coconut oil.
Dip each slice of the brioche into the egg mixture remove and place in the frying pan.
Cook each slice of brioche until golden on both sides, taking care not to burn.
Place on a serving plate, top with sliced bananas coconut and a drizzle of honey.
Top with Tayberries
Serve straight away with a smile and enjoy.