Pecan pie shortbread
Makes: 16
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Pecan pie shortbread
A crumbly shortbread finger topped with a sweet, sticky pecan caramel. The perfect mid-afternoon indulgence
Makes: 16
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
386Kcal
Fat
24gr
Saturates
11gr
Carbs
35gr
Sugars
16gr
Fibre
1gr
Protein
3gr
Salt
0.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 250g very soft unsalted butter, plus extra for greasing
- 125g golden caster sugar
- 300g plain flour
- 50g cornflour
- ½ tsp fine sea salt
For the pecan pie layer
- 75g butter
- 50g maple syrup
- 100g light brown sugar
- 1½ tbsp plain flour
- 1 tsp vanilla extract
- 150g pecans, roughly chopped
Step by step
Get ahead
The pecan pie shortbread will keep in an airtight container for up to a week, or freezes well.
- Preheat the oven to 170°C, fan 150°C, gas 31⁄2. Grease a 20cm square baking tin and line the base and sides with baking paper.
- Put the butter and sugar in a large mixing bowl and cream together with a wooden spoon until very soft and smooth.
- Tip in both the flours plus the salt and stir until well combined. Take care not to overwork the dough. Bring the dough together with your hands and press the mixture into the prepared tin. Lay a sheet of baking paper on top, then flatten the surface of the shortbread using a spatula or the back of a spoon. Discard the covering.
- Bake for 45 minutes initially. After 25 minutes, put the butter, maple syrup and brown sugar in a medium saucepan and stir over a low heat until melted and combined. Bring to a simmer and then cook for 2 minutes, stirring. Remove from the heat and stir in the plain flour, vanilla extract and pecans.
- When the shortbread has had 45 minutes in the oven, pour the pecan mixture over and carefully spread out. Return to the oven for 15-20 minutes until the filling has thickened (it will continue to set as it cools). Leave to cool in the tin and once fully cooled, cut the shortbread into 16 fingers.
