The inspiration for this recipe came by sitting in a cafe in london on Tuesday looking out towards Trafalgar Square whilst the buses, cabs and warmly dressed people busily passed by the window. I was visiting a friend and had time for a quick coffee and a slice of something, as you do! It was a pecan slice and tasted good but it would have been better if it had been bigger, nuttier and fruitier so here we go…..
- FOR THE BASE
- 200g plain flour
- 140g butter, cut into chunks (room temperature) slightly salted or unsalted
- 60g granulated sugar
- FOR THE TOP
- 60g butter, slightly salted or unsalted
- 100g light brown soft sugar
- 150g golden syrup
- 2 large free range eggs, beaten
- 1 tsp vanilla extract
- 150g pecan nuts, shelled
- 75g dried cranberries
- 30g pumpkin seeds
- Preheat the oven to 180℃ / gas mark 4
- Start by making the base, putting the ingredients into a food processor and blend the flour, butter and sugar to a bread crumb consistency. Don't over blend or the mixture will turn into a dough.
- If using a non stick baking tray there is no need to line it ( I've got a new one, very happy! ) or just line your baking tray with baking parchment so that it slightly comes up over the sides. The baking tray measures 31cm x 21cm.
- Tip the shortbread base mixture into the baking tray and press the mixture down firmly and evenly into the tray.
- To make the topping, place the butter, sugar and golden syrup into a saucepan and heat gently until all the butter has melted.
- Remove from the heat and beat in the eggs and the vanilla extract.
- Stir in the pecan nuts, pumpkin seeds and dried cranberries.
- Pour onto the shortbread base and bake in the middle of the oven for 25 minutes or until the filling is just set, it will carry on setting when cooling. You don't want the edges to start burning.
- Allow to cool in the tray.
- Remove from the tray and cut into slices as needed. Store in an airtight container, best eaten within a few days if it lasts that long!
Making the shortbread like this makes it wonderfully light and short and it will hold together when cooked and allowed to cool.
The best way to do this is with the flat of your hand.
This looks so good! You just know it is going to taste amazing! You can roughly chop the pecan nuts if you prefer them a bit smaller.
This tray bake is delicious simply served up with a cuppa. It is also mighty fine served warm with a dollop of vanilla ice cream tuning it into a quick and easy pudding.
Thank you so much for calling by today. Happy baking and please do leave me a comment in the box below, even if it is just to say hi! It would be lovely to hear from you on the blog.