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Pecan Maple Shortbread

Pecan Maple Shortbread Cookies

1 from 1 reviews

Buttery, melt in your mouth pecan shortbread topped with a sweet maple glaze and then sprinkled with salty sweet candied bacon or candied pecans. These cookies not only look but also taste exactly as I imagine Autumn!

Scale

Ingredients

For the shortbread

125g (1/2 cup & 1 tablespoon) cold unsalted butter, cut into small cubes

180g (11/4 cups) plain flour

60g (1/4 cup) caster sugar

1 teaspoon vanilla extract

40g (¼ cup) pecans, finely chopped

 

For the candied bacon and pecans

8 streaky bacon rashes, brushed in maple syrup

40g (¼ cup) pecans

2 tablespoons maple syrup

Pinch of flaked sea salt

 

For the maple glaze

2 tablespoon (30g) unsalted butter, melted

1/2 cup (120ml) maple syrup

1 cup (112g) sifted confectioners’ sugar

Instructions

  1. Heat the oven to 170C (335F). In a bowl, combine the butter and flour and using your fingers rub together until you get a fine bread crumb consistency.
  2. Add the sugar, vanilla extract and chopped pecans to the butter mixture and work together until you get a dough. Wrap in plastic wrap and refrigerate for 15 minutes.
  3. Flour your surface and roll out dough to 1/2 a cm thick (or more if you prefer). Using a cookie cutter (I used a leaf shape), cut out your shapes and place on a baking tray lined with parchment paper. Place tray in the fridge and chill for 30-60 minutes. Remove from the fridge then bake for 10-12 mins or until golden. Remove from oven and leave to cool on a wire rack. Keep the oven on and turn it up to 180C (350F) ready for the next step.

 

For the candied bacon

  1. Brush the bacon rashes with maple syrup then lay them on a lined baking tray
  2. Place in the oven and bake for 15 minutes before turning and baking for a further 5 or so minutes until golden and crispy.
  3. Remove from the oven and lay on paper towel until cool, chop chop into fine bits.

 

For the candied pecans

  1. In a bowl toss your pecans in maple syrup then lay out the pecans on a lined baking tray.
  2. Place in the oven and bake for 10 minutes. Remove from the oven and allow to cool on the baking tray.
  3. Chop into small pieces and toss through a pinch of flaked sea salt.
  4.  

For the maple glaze

  1. In a medium sized bowl add the butter, maple syrup and icing sugar and whisk until fully combined and smooth. If the glaze is too thin, then add a tablespoon at a time of icing sugar until it reaches the right consistency. If it’s too thick then add a teaspoon of milk until the correct consistency has been reached.

 

To decorate

  1. Dip the face of the cookies into the glaze and gently lift up letting the excess glaze drip off. Sprinkle with candied bacon or candied pecan and then a sprinkle of salt.

 

 

Notes

If you are vegetarian then omit the candied bacon and replace with candied pecans