So if you were wondering what could be more perfect than pecan and maple together, and the answer is pecan and maple dipped in chocolate!
These shortbreads have a cute ruffled, rustic look and the toasted pecans give a huge hit of flavour.
These biscuits are best kept in the fridge.
Pecan Shortbreads with Maple Cream
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
Serves: 30
Ingredients
- Shortbread
- 120g plain flour
- 65g icing sugar
- 65g corn flour
- 140g toasted pecan meal
- 250g vegan margarine
- 1 tsp vanilla extract
- Maple Cream
- 175g vegan margarine
- 200g icing sugar
- 15g maple syrup
- 200g vegan dark chocolate
Instructions
- Toast Pecans
- Pre-heat oven to 200° C
- Toast pecans in the oven for 8-10 minutes
- 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.
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