Easy peasy caramel pecan slice

Again from the best baking book ever – A Treasury of NZ Baking. This recipe is by Lauraine Jacobs. I made for a Colleague at work who was heading off on Maternity Leave for her to enjoy while at home. I was amazed how easily it all came together. A buttery treat!

Shortcake ingredients

  • 200g standard flour
  • 20g cornflour
  • 1/2 tsp baking powder
  • pinch of salt
  • 100g caster sugar
  • 125g butter
  • 1 large egg yolk
  • vanilla essence

Topping Ingredients

  • 100g brown sugar
  • 80g butter
  • 1 generous tbsp golden syrup
  • 140g chopped pecans

Instructions

Preheat over to 190 degrees celcius. Line 20 cm square tin with baking paper. Process all dry short cake base ingredients in food processor. Add egg yolk and vanilla and mix well. Press mixture into tin (I was worried it might not work as it looked like fine bread crumbs but fear not it works). Bake for 12 min.

Meanwhile make the toppping by melting the sugar, butter and golden syrup in a pan. Simmer for 1-2 min. Spread a quarter of the mixture over the cooked base. Sprinkle the pecan nuts over and then the rest of the caramel. Bake for 10 minutes until the top bubbles.

Cool in tin before cutting into squares. Apparently keeps for a week or two but I am not sure how long this batch lasted!








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One Response to Easy peasy caramel pecan slice

  1. weighty says:

    gonna send this to my mom

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