Maple Pecan Shortbread Squares

Shopping list

• 200 g plain flour

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• 50 g caster sugar

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• 150 g unsalted butter — cold, cubed

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• 100 ml maple syrup

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• 75 g light brown soft sugar

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• 50 g unsalted butter — for topping

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• 50 ml double cream

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• 100 g pecan halves — roughly chopped

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Step by step

1. 1

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

2. 2

   Rub the flour, caster sugar and 150 g cold butter together until the mixture resembles breadcrumbs.

3. 3

   Press the mixture firmly into the base of the tin and prick all over with a fork.

4. 4

   Bake for 20– 25 minutes until pale golden. Remove from the oven and set aside.

5. 5

   In a small saucepan over medium heat, combine the maple syrup, brown sugar, 50 g butter and double cream. Stir until the butter melts and the sugar dissolves.

6. 6

   Bring to a gentle boil and cook for 2– 3 minutes until slightly thickened, stirring frequently.

7. 7

   Stir in the chopped pecans, then pour the mixture evenly over the baked shortbread base.

8. 8

   Return to the oven and bake for a further 12– 15 minutes until the topping is bubbling and golden.

9. 9

   Allow to cool completely in the tin before cutting into squares.