All things British seem to be on trend after the royal wedding. I must admit that I am fascinated with royalty and love the understated glamour that is wrapped around the monarchy.
From both my parent’s side, I have Scottish ancestry and I love a cream tea and a scotch egg. Shortbread does remain a favourite biscuit of mine and in honour of the royal wedding, I’ve combined a British classic with a great American nut, the Pecan.
I wish I could take credit for this combination, but I tasted these at a buttercream class I taught earlier this year and just had to recreate them. The royal wedding just inspired me.
These are quick to make and quick to eat.
Don’t forget to check out my YouTube channel, Everyday Baking with Grace Stevens
- 225g butter
- 155g castor sugar (extra for sprinkling)
- 90ml cornflour
- 625ml cake flour
- 60g Pecan nuts
Preheat oven to 150°C. Grease a 20cm square cake tin. You could use a 25cm round tin and cut the shortbread into wedges if you prefer.
Place nuts into a dry frying pan and place onto medium heat. Allow to toast until you can smell the nuts, careful not to burn them. Remove from heat and chop finely.
Beat butter and sugar until light.
Add flour, cornflour and nuts and bring together, it will look very crumbly.
Turn out into the cake tin and press dough into the tin.
Score the dough into narrow bars. Prick with a fork.
Bake for 40 minutes until lightly brown around the edges of the tin.
Dust with extra castor sugar while still hot.
Allow to cool in the tin completely before removing from the tin and cutting into narrow bars.
Store in an airtight container.
Toasted Pecan Nut Shortbread
- 225g butter
- 155g castor sugar (extra for sprinkling)
- 90ml cornflour
- 625ml cake flour
- 60g Pecan nuts
- Preheat oven to 150°C. Grease a 20cm square cake tin.
- Place nuts into a dry frying pan and place onto medium heat. Allow to toast until you can smell the nuts, careful not to burn them. Remove from heat and chop finely.
- Beat butter and sugar until light.
- Add flour, cornflour and nuts and bring together, it will look very crumbly.
- Turn out into the cake tin and press dough into the tin.
- Score the dough into narrow bars. Prick with a fork.
- Bake for 40 minutes until lightly brown around the edges of the tin.
- Dust with extra castor sugar while still hot.
- Allow to cool in the tin completely before removing from the tin and cutting into narrow bars.
- Store in an airtight container.
