Keep an eye on them because they can go from toasted to burnt in a moment.
Take out of oven & cool before blitzing to create a meal
Shortbread
Pre-heat oven to 175°C
Add margarine to a large bowl
Mix until light and fluffy
Add flour, icing sugar, corn flour and vanilla.
Mix until combined
Add pecan meal and mix well.
Add batter to a large piping bag fitted with a large star nozzle.
Pipe onto a large oven tray. Each biscuit should be able 6cm long. Leave a small space in between because they will spread slightly.
Cook for 15-17 minutes. You can tell they are cooked when you they don’t crumble when you try to pick one up. They will still be slightly soft when you get them out of the oven and they will firm up as they cool.
Once the biscuits have cooled, melt the chocolate in the microwave in a small bowl.
Dip about ⅓ of one end of each biscuit in the chocolate and then lie flat side down on a tray lined with baking paper.
Once all dipped, place the tray in the fridge to cool.
Maple Cream
Beat margarine until whipped.
Add icing sugar and maple syrup and mix until combined and soft & fluffy.
Once the chocolate has set, pipe cream onto every second biscuit and join 2 biscuits together.
Ready to eat.
Recipe by my vegan plate at https://www.myveganplate.com/pecan-shortbreads-with-maple-cream/