Caramelised pecan butter shortbread
These shortbread squares are sweet, buttery and totally moreish. A shortbread biscuit base is topped with a mixture of brown sugar, egg, pecans and maple syrup. Perfect for picnics, afternoon tea, dessert, elevenses or pop into packed lunches.
Ingredients
Serves: 16
- 125g plain flour
- 70g dark brown soft sugar
- 115g unsalted butter, softened
- 1 egg
- 70g dark brown soft sugar
- 3 tablespoons pure maple syrup
- 55g chopped pecans
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- Preheat an oven to 180 C / Gas 4.
- Combine the flour and 70g dark brown soft sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 20x20cm baking dish and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 70g dark brown soft sugar, maple syrup and pecans.
- Pour the pecan mixture over the hot shortbread and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 2.5cm squares to serve.
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Reviews & ratings
Average global rating:
(209)
Reviews in English (163)
Yummy, sticky and delicious! Like other reviewers said, use more maple syrup if you're after a more disctinctive flavour. I used about five tablespoons, and the result was very nice. - 17 Mar 2018
These are absolutely delicious bars! The amount of pecans is perfect, the filling was just slightly gooey, and the shortbread base is so buttery and delicious. The only thing wrong with these is that the maple flavor isn't all that present...you can taste a delightful hint of it in the bars, but they aren't extremely maple-y. I may decide to add some maple flavoring to the next batch I make, because adding more syrup would mess too much with the texture of the filling. I lined my baking pan with Reynold's release foil so that I could just take the whole section of cooled bars right out of the pan for ease of cutting. I did cut them into triangles instead of one inch squares...I thought they looked prettier that way. Thanks so much for sharing this recipe...it's a winner! - 04 Jul 2010 (Review from Allrecipes US | Canada)
Excellent! Here are my additions: 1). doubled batch; 2). used 1/3 brown and 1/3 white sugar in the dough; 3). added 1/3 c. shredded coconut and 1/2 tsp. cinnamon to the topping; 4). lined the pan with foil and lightly coated with Wilson's Cake Release; 5). Immediately after removing from oven I sprinked lightly and evenly with miniature semi-sweet chocolate chips (don't spread when they melt - just let them 'dot' the cookies with little bursts of chocolate). After cooling almost completely; the bars cut beautifully! For first time shortbread makers - let the butter come to room temperature naturally - don't try to microwave it. Then cut the sticks into little cubes, and sprinkle the cubes into the flour/sugar mixture as you're mixing it. Mix on low to medium speed and don't overmix. Taking this extra care with the butter and using a standing mixer will make a beautiful dough that is evenly incorporated, allowing you to just lift the dough out and press right into the pan. - 10 Apr 2011 (Review from Allrecipes US | Canada)