White Chocolate Pecan ShortBread
The most buttery, tender shortbread dipping in white chocolate and sprinkled with pecan nuts. A delicious festive cookie.
Servings 16
Calories 272kcal
Ingredients
- 225 g (1 cups) butter room temperature
- 100 g (½ cup) caster sugar
- 225 g (2 cups) flour
- 1 tbsp cornstarch
- 150 g (5oz) white chocolate
- 100g g (3.5oz) pecan nuts finely chopped
Instructions
- Preheat the oven to 180°C/350°F and line a 20x20cm/9x9in cake pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Add the flour, cornstarch and vanilla then mix until just combined.
- Press the shortbread mixture into the prepared cake pan lined with parchment paper.
- Flatten with a spatula or the bottom of a measuring cup.
- Place in the preheated oven and bake for 20 minutes until a skewer comes out clean and the top is golden brown.
- Remove from the oven and immediately slice into bars then allow to cool completely.
- Once the shortbread is cool, melt the white chocolate then dip each shortbread cookie into the white chocolate and sprinkle over a little chopped pecan nuts.
- Place the shortbread on a lined baking sheet and allow to cool and set before serving.
Nutrition
Calories: 272kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 509IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
