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
Units
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- 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
