100g corn flour
200g unsalted butter, softened
80g caster sugar, plus extra for sprinkling
20 ml of Maple syrup
handful of roughly chopped pecans
You will also need a 20cm x 20cm tin, greased and lined with baking parchment.
Preheat the oven to 160ºC/310ºC/gas mark 3.
Place all of the ingredients except for the pecans into the bowl of a food processor and pulse together until the mixture comes together to form a soft, clay-like dough. Now add the pecans. Press firmly into the lined tin in an even layer.
Bake on the middle shelf of the preheated oven for 30-35 minutes or until the shortbread is a pale golden colour.
Sprinkle with caster sugar, leave to cool for 10 minutes in the tin and mark out nine portions. Leave to cool completely before serving.
