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Toasted Pecan Nut Shortbread

Yields8 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

 225 g Butter
 155 g Castor Sugar (extra for sprinkling)
 90 ml Cornflour
 625 ml Cake Flour
 60 g Pecan Nuts
1

Preheat oven to 150°C. Grease a 20cm square cake tin.

2

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.

3

Beat butter and sugar until light.

4

Add flour, cornflour and nuts and bring together, it will look very crumbly.

5

Turn out into the cake tin and press dough into the tin.

6

Score the dough into narrow bars. Prick with a fork.

7

Bake for 40 Minutes until lightly brown around the edges of the tin.

8

Dust with extra castor sugar while still hot.

9

Allow to cool in the tin completely before removing from the tin and cutting into narrow bars.

10

Store in an airtight container.

Nutrition Facts

Servings 0