Spiced Pecan Shortbread

Here’s another recipe to go in the family friendly section of the website. I’d been meaning to make shortbread for a while, so when I saw that Loretta from Safari of the Mind had created a gorgeous looking biscuit, I had to give it a go! Now, this recipe is adapted from her base recipe for two reasons! Firstly, I didn’t have ready-to-eat pistachios to hand and the thought of shelling them all and trying not to eat them while doing so, well, that was never going to happen! 😛 Secondly, the boys love shortbread but cardamom and rose are not flavours they relish. So, I had a think and came up with this variation. I have made these vegan (I might have eaten a few too many)! but they do use regular (if plant based spread is regular) butter instead of coconut oil. This version was made with standard plain flour, but I’m sure that gluten free flour could be subbed instead and they’d still turn out great! Although I’ve made these into finger shapes, you could of course use any shapes – I’m thinking seasonal stars, snowmen and trees! 😀

Check out the shortbread recipe below and don’t forget that we love chatting with you, so don’t be afraid to write in the comments ! 😀 Feel free to suggest a recipe you’d like to see, or topic you’d like covered, ask a question or just say hello! 😀 As always, remember that if you do have a go at making this or any of our recipes, please share your photos using the hashtag #LifeDietHealth or tag us @LifeDietHealth on instagram. If you’re not following us everywhere why not!? 😀 Have a look and see what we’re up to on Instagram, Pinterest, Twitter and Facebook! We’d love you to join us! Don’t forget to subscribe here as well so you get your free weekly recipe straight to your inbox! 

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Spiced Pecan Shortbread

A spiced shortbread with crunchy pecan pieces in each bite.

Created by:: Laurena @LifeDietHealth

Gather

• 115 g butter (plant based spread)
• 55 g sugar
• 155 g plain flour
• 2 tablespoons rice flour
• 30 g ground almonds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 20 g pecans chopped (plus extra for decoration)

Prepare

1. Cream the butter and sugar together until light and creamy. Stir the vanilla through.

2. Add the flours, ground almonds, spices and chopped pecans and gently mix to combine. As soon as you have a soft ball of dough, stop mixing.

3. Wrap the dough up and place in the fridge to chill for minimum 20 minutes. We have tested chilling the dough for up to five hours.

4. Unwrap the dough, roll out and cut into fingers or shapes. Place onto a lined tray leaving space between them. Press pecan pieces onto the top if desired. 

5. Bake at Gas Mark 4 (350f / 180c) for 10-15 minutes (depending on thickness and size). They should just be changing colour when cooked. 

6. Allow to cool on the tray for five minutes, before carefully removing to a cooling rack to cool completely. Note, the biscuits will be soft until cooled.

Tips & Storage

• Store in an airtight container for up to two weeks.
• Switch the spices to your taste – try ginger, cardamom, nutmeg.
• Change or add to the nuts – hazelnuts, pistachios, walnuts.
• Try caramelising the nuts first by dry frying them in a pan with a spoonful of sugar. Allow to cool before adding to the shortbread.
• Make the shortbread thinner for a crisper biscuit, change the shapes or make one large biscuit and score before baking for easy snapping.