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!
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
- 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.
- 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.
- 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
- Brush the bacon rashes with maple syrup then lay them on a lined baking tray
- Place in the oven and bake for 15 minutes before turning and baking for a further 5 or so minutes until golden and crispy.
- Remove from the oven and lay on paper towel until cool, chop chop into fine bits.
For the candied pecans
- In a bowl toss your pecans in maple syrup then lay out the pecans on a lined baking tray.
- Place in the oven and bake for 10 minutes. Remove from the oven and allow to cool on the baking tray.
- Chop into small pieces and toss through a pinch of flaked sea salt.
For the maple glaze
- 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.
- 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.
If you are vegetarian then omit the candied bacon and replace with candied pecans