White chocolate and salted pecan shortbread
serves
10
This shortbread will keep for up to two weeks in an airtight container.
Ingredients (8)
- 140g unsalted butter, chopped then softened
- 140g caster sugar
- 1 2/3 cups (250g) plain flour
- 2 tsp vanilla extract
- 100g pecans, finely chopped
- 100g white chocolate, finely chopped
- 1 eggwhite, lightly beaten
- 1/2 cup (110g) demerara sugar
Method
-
1.Place the butter, caster sugar, flour and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed for 1-2 minutes until the mixture forms fine crumbs. Add pecan, chocolate, 1/2 tsp salt flakes and 2 tsp cold water and beat until well combined. Form the dough into a 20cm rectangular log and square off the sides. Wrap log in plastic wrap and refrigerate for 2 hours or up to 4 days.
-
2.Preheat oven to 180°C. Line 2 baking trays with baking paper. Unwrap chilled dough and cut in half widthways. With the cut side of the dough facing down, cut each log into five 8mm-thick rectangular cookies. Brush the edges of each cookie with eggwhite and dip edges in demerara sugar. Arrange cookies 3cm apart on the prepared trays and bake for 18-20 minutes until golden. Set aside to cool completely before serving. Store in an airtight container for up to a week.
Reviews
Join the conversation
Log in Register