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Maple Pecan Shortbread Squares

By richardhanney (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • 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!
These Maple pecan squares are amazing. The crunch of the pecans and off-set by the beautiful shortbread and the sweetness from the maple means it isn't sickly! Edible perfection!
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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 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. ENJOY!
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    Rating: 5 out of 5.1 rating
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