American Pecan Pie Bars

Shopping list

• 200 g gluten-free plain flour blend

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• 100 g unsalted butter — cold, cubed

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• 50 g caster sugar — for base

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• 200 g pecans — roughly chopped

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• 150 ml golden syrup

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• 100 g light brown soft sugar

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• 75 g unsalted butter — for filling

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• 2 piece large eggs — beaten

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• 1 tsp vanilla extract

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• 1 pinch sea salt

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 20 cm × 20 cm square baking tin with baking parchment.

2. 2

   In a bowl, rub the cold butter into the gluten-free flour and caster sugar until the mixture resembles fine breadcrumbs.

3. 3

   Press the mixture firmly into the base of the prepared tin. Prick all over with a fork.

4. 4

   Bake for 15 minutes until lightly golden. Remove from the oven and set aside.

5. 5

   In a saucepan, gently heat the golden syrup, brown sugar and 75 g butter, stirring until melted and smooth. Remove from the heat.

6. 6

   Allow the syrup mixture to cool for 5 minutes, then beat in the eggs, vanilla extract and a pinch of salt.

7. 7

   Stir in the chopped pecans and pour the filling over the baked base.

8. 8

   Return to the oven and bake for 25– 30 minutes, until the filling is set but still has a slight wobble in the centre.

9. 9

   Cool completely in the tin before slicing into squares.