Caramelised pecan butter shortbread

Caramelised pecan butter shortbread


150 people made this

About this recipe: 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.


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

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Preheat an oven to 180 C / Gas 4.
  2. 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.
  3. 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.
  4. 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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