• Sarah L Samuels

Maple & Pecan Shortbread Biscuits

Updated: 4 days ago

l love shortbread and wanted something to make some that were a bit more autumnal. I have had a box of different leaf cutters for ages and never used them so I thought this was a good opportunity. I decided on maple and pecans for the flavour as these flavours say autumn to me!


Shortbread has a lot of butter in the recipe as this is what gives it melt in the mouth texture. It is well worth buying a good quality butter for this recipe as it really does make a difference.

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They are very quick to make and to start you cream the butter and sugar in a stand mixer, with a hand mixer in a large bowl or even just a wooden spoon and bowl. When the butter is light and fluffy add the flour, cornflour and salt gradually until it is all combined and forms a soft dough.




Add in the maple flavouring and finely chopped pecan nuts then mix until it is all incorporated through the dough.


On a floured surface roll out the dough to 1/2 cm thick and cut out approximately 20 biscuits. This will depend on the size of cutter you are using.



Place the biscuits on the prepared trays, chill in the fridge for at least 30 minutes. This stops the dough spreading when baking.



Then bake for 15-20 minutes depending on the size. Mine were 4-5cm shapes and took 17 minutes. When they start to colour slightly round the edges they are done.



When they come out of the oven sprinkle with some extra caster sugar. Then allow to cool slightly before transferring to a cooling rack.




Ingredients:


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Pinch of salt

10-15 drops of maple flavouring

100g Finely chopped pecan nuts

Extra caster sugar for decoration.


Method:

  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the maple flavouring and finely chopped pecan nuts then mix again until fully incorporated.

  4. On a floured surface roll the dough out to 1/2 cm thickness and cut out into shapes (approx 20 biscuits).

  5. Place the biscuits onto the prepared trays and chill in the fridge for about 30 minutes.

  6. Preheat oven to 180 degrees centigrade (160 fan) and

  7. Bake for 15-20 minutes.

  8. Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a cooling rack.



Download recipe

MaplePecanShortbread
.pdf
Download PDF • 124KB

Sarah’s extra slice......


You can use any shaped cutter but I used my leaf cutters.


Always use a good quality butter when making shortbread it really makes a difference to the taste!

I used Foodie Flavours maple flavouring.



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