Maple Pecan Shortbread Squares
- Preparation and cooking time
- Prep:
- Cook:
- A couple hours in the fridge after cooling to harden.
- Easy
- Makes 1-16, depends how you cut it!
Ingredients
Shortbread Ingrediants
- 125g Plain flour
- 75g Light Brown Muscovado Sugar
- 115g Softened Unsalted Butter
Maple Pecan Topping
- 125g Plain flour
- 75g Light Brown Muscovado Sugar
- 115g Softened Unsalted Butter
- 1 Large Egg
- 75g Light Brown Muscovado Sugar
- 45ml Pure Maple Syrup (as dark as possible)
- 60g Chopped Pecans
Method
- STEP 1Preheat an oven to 175 degrees C (350 degrees F)
- STEP 2Combine the flour and 75g light brown muscovado sugar in a mixer until well combined.
- STEP 3Mix in the softened butter until a dough has formed.
- STEP 4Press 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 5Bake 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 6While the shortbread is baking, beat the egg in a mixing bowl along with 75g light brown muscovado sugar, maple syrup, and pecans.
- STEP 7Pour 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. ENJOY!
