- STEP 1
Preheat an oven to 175 degrees C (350 degrees F)
- STEP 2
Combine the flour and 75g light brown muscovado sugar in a mixer until well combined.
- STEP 3
Mix in the softened butter until a dough has formed.
- STEP 4
Press into a lined 20x20cm baking dish, and prick with a fork.
If you don't have an 20x20cm dish you can use any rectangular dish.
You may just have to make more shortbread, but that's never a bad thing!
- STEP 5
Bake the shortbread in the preheated oven for about 20-30 minutes (depending on the amount of shortbread you make).
It should look puffy and golden brown when done.
- STEP 6
While the shortbread is baking, beat the egg in a mixing bowl along with 75g light brown muscovado sugar, maple syrup, and pecans.
- STEP 7
Pour the pecan mixture over the hot shortbread and return to the oven.
Continue baking until firmed, about 20-25 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking if the mixture has got past the baking parchment.
Cool completely, then cut how ever you like.