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Soft, Buttery Pecan Shortbread Squares for Tea Time
Old-Fashioned Pecan Shortbread Squares with a Light Buttery Crumb
If you love a soft, buttery shortbread that doesn’t crumble into dust the moment you pick it up, these Pecan Shortbread Squares might become a new favourite. They’re simple pantry-style biscuits with a light crumb from the Cornflour and just enough pecans to give each bite a warm, toasty crunch. This is one of those tray-bakes you end up making “just quickly” because it barely takes ten minutes to pull together.
Why You’ll Love and Enjoy Pecan Shortbread Squares
- They’re buttery, tender, and lightly crisp on the edges.
- No fancy steps, just mix, press, and bake.
- The pecan nuts add flavour without overpowering the biscuit.
- Great for gifting, lunchboxes, and afternoon tea.
- They slice neatly into perfect squares once cooled.
These pecan shortbread squares are buttery, tender, and incredibly easy to make with simple everyday ingredients. A perfect bake for gifting, tea time.
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Pecan Shortbread Squares
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20–24 squares (depending on size) 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
- Cuisine: Scotland
Description
You might be surprised by how tender Pecan Shortbread Squares can be with such simple ingredients. The texture stays soft, while the pecans add a gentle toasted flavor that makes each piece feel special.
Ingredients
- 2 cups cake flour
- 1/2 cup Maizena (Cornflour)
- 1 tsp baking powder
- 1 cup icing sugar
- 250 g butter, softened
- 1/2 cup chopped pecan nuts
- 1/4 cup oil
- Pinch of salt (optional)
- 1–2 tsp vanilla (optional)
Instructions
- Sift your dry ingredients: 2 cups cake flour, 1/2 cup Maizena, 1 tsp baking powder, and a pinch of salt (optional). Set them aside.
- In a mixing bowl, cream the 250g butter and 1 cup of icing sugar until it’s pale and fluffy. Don’t rush it; the fluffier it is, the softer the shortbread.
- Mix in the 1/4 cup of oil and Vanilla (optional). It might look a bit loose at first, but it comes together once the dry ingredients go in.
- Add the dry ingredients a little at a time, so the dough doesn’t get tough. It should feel soft, not sticky.
- Fold in the 1/2 cup chopped pecan nuts.
- If the dough feels too dry, add 1–2 tsp extra oil; some flours absorb more moisture.
- Lightly spray your baking tray with non-stick spray, then press the dough in.
- Keep it even, use your palms, and then run a fork across the top for that classic shortbread look.
- Bake at 180°C (350°F) for 15–20 minutes, or about 20 minutes in a Thermofan oven, until the edges are just turning light golden.
- Let it sit for 2–3 minutes before cutting into squares or rectangles. Shortbread sets as it cools.
Notes
Prepared, tried, and tested by Feriel: SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 181
- Sugar: 5.1 g
- Sodium: 8.5 mg
- Fat: 12.6 g
- Saturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 0.6 g
- Protein: 1.4 g
- Cholesterol: 22.4 mg
These squares offer a soft interior and crisp edges that hold their shape well after cooling. They feel like a timeless bake made for sharing.
Pecan Shortbread Squares deliver soft, buttery crumbs with just the right crisp edges. Each square has a gentle pecan crunch that makes every bite satisfying. They are simple to make, bake quickly, and slice neatly, making them ideal for tea, snacking, or sharing with friends. The flavor is classic, comforting, and irresistible, ensuring that anyone will want to try these squares immediately.
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Ooooh, this looks tasty. I love shortbread, and the addition of pecans would be delightful. Pinning to share and save. 🙂 Visiting from Senior Salon Pit Stop.
Hope you will have a moment to bake them and let us know how you like it. Enjoy