Mini Pecan Shortbread Cookies
Melt-in-your-mouth cookies filled with vanilla caramel pieces and topped with pecans.
Ingredients
cake flour
200 g
butter (cubed)
115 g
dark brown sugar (muscovado)
115 g
vanilla toffee (cubed)
75 g
egg (beaten)
1
pecans (halved and sliced)
25 g
Instructions
1
Prepare the oven
Preheat the oven to 190°C (th. 6). Line 2 or 3 baking sheets with parchment paper.
2
Make the dough
Place the flour in a bowl, add the butter and rub in until the mixture resembles breadcrumbs. Add the dark brown sugar and the vanilla toffee pieces. Mix carefully. Add the beaten egg. Knead the dough by hand until it comes together, then turn out onto a lightly floured work surface and knead gently until smooth and firm.
3
Shape the cookies
Divide the dough in half and roll each piece into a 23 cm long log. Cut into 1 cm thick slices and arrange on the baking sheets. Press the pecans into the slices.
4
Bake
Bake for 12 minutes, until the edges are golden. Transfer to a rack to cool.
