Recipe: A perfect pecan picnic treat

Pecan Shortcake Bars

Crust

Ingredients

170gr butter at room temperature

100gr sugar

½ tsp vanilla extract

240gr cream flour

1/8 tsp salt

Pecan topping

Ingredients

50gr maple syrup

1 free-range egg

2 tsp vanilla extract

½ tsp salt

15gr melted butter

15gr cream flour

250gr pecan halves

Method:

• Pre-heat the oven to 170C.
• Grease the base and sides of an 8 x 10 inch tin.
• Line the base with a strip of parchment paper that can over hang the sides to aid lifting it out once baked.
• In the bowl of am electric mixer, beat the butter, sugar and vanilla until light and fluffy.
• Next, add in the flour and salt, mix on low speed until it comes together — it may be a bit crumbly, turn into the tin and spread out with the back of a spoon. You can just use your hands if you like, covered with a little cling film.
• Once the base is even, pop in the fridge while you prepare the topping.
• In a medium-sized bowl, mix together the melted butter and flour.
• Add the vanilla, salt, egg and maple syrup.
• Mix well before finally adding the pecans.
• Stir in the pecans until they are covered with the batter — it may seem like very little but that’s OK.
• Once the pecans and batter are combined, spread the mixture over the cooled base.
• Bake in the pre-heated oven for 40 minutes or until set.
• Allow to cool fully before portioning.