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Pecan and Maple Shortbread

I love the combination of pecan and maple. It's like Fish & Chips, some things just work well together. I baked my shortbread in the gorgeous Nordicware snowflake tin but you can just use a regular 20x20 pan. 

200g plain flour
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.