Pecan Shortbread

Around this time of year, I am inundated with recipe requests. As a result, I tend to indulge more and have very little time for the gym. I made a batch of these on Sunday….and it reminded me of how special good home-made biscuits are. These super light biscuits are ‘oh so yum’ buttery, super light AND eggless!

Butter, pecan nuts and milk chocolate…another perfect combo…the nuts take on a slightly toasted flavor and add a moreishly crunchy texture to these buttery babes!

If you love buttery biscuits as much as I do, click on this link for the traditional Cardamom and Almond Biscuits – Naan Khatay: https://yudhikayumyum.com/2013/07/28/sugar-n-spice-naan-khatay/

And now for the recipe….

Pecan Shortbread

Ingredients

300g soft butter
150ml castor sugar
5ml vanilla essence
125ml finely chopped pecan nuts
475ml cake flour
250ml cornflour

50g milk chocolate, (I used Lindt)
15ml hot cream

Here’s how:

Cream the butter (I used the Kenwood for this) until light and gradually add the sugar.
Continue beating until very pale and creamy.
Scrape down the sides of the mixing bowl.
Add the vanilla essence and beat for a minute.
Sprinkle the nuts into the mixture, and swop to the dough hook attachment.
Sift the dry ingredients into the butter.
Work the mixture very lightly into a soft dough.
Roll the dough into a log using plastic wrap.
Refrigerate until slightly firm.
Slice into rounds, place on a greased baking tray.
Bake at 160 degrees celsius for 15 – 20 minutes depending on the thickness.
These biscuits should be very pale in colour – not golden brown.
Leave to cool for a few minutes on a baking tray.
Move the biscuits to a wire rack and leave to cool.
Chop the milk chocolate and stir into the hot cream.
Continue stirring until the chocolate is smooth and has cooled down.
Drizzle the chocolate over the biscuits and leave to set before storing in a baking tin!