Maple pecan shortbread
Crumbly, buttery shortbread, rich with toasty pecan and maple flavours. Who doesn’t want that with their morning coffee? Did I mention that I’ve dipped them in chocolate for good measure? If these don’t perk up your day I’m not sure what will!
makes 20ish (depending on size)
100g plain flour
1 tbsp sugar
115g cold butter
2 tbsp maple syrup
Preheat your oven to 150°c and spread the pecans out on a baking sheet. Toast them in the oven for 10 minutes, turning halfway through. Allow them to cool a little before transferring them to a food processor. Pulse them until they have the texture of ground almonds.
Add the remaining ingredients apart from the maple syrup and blitz everything together until the mixture resembles breadcrumbs. With the food processor running, drizzle in the syrup to bring it all together to form a soft dough. You can also do this by hand by rubbing the butter into the dry ingredients and then stirring in the syrup. Wrap the dough in clingfilm and place it in the fridge for at least 30 minutes but you can leave it for as long as you need to.
Line the baking sheet with baking parchment or a silicone sheet. Roll the dough out between a couple of sheets of parchment until it is about 5mm thick. Stamp out your biscuits and arrange them on the prepared tray, spacing them apart a little. Bake them for around 20 minutes, until they are lightly golden and then leave them to cool on a wire rack.
Melt the chocolate,either in a double boiler or using short blasts in a microwave, and dip the underside of the biscuits into it. Create a pattern in the chocolate with fork and leave to set. Store in an air-tight container.