Pecan Shortbread

Buttery and nutty, this Pecan Shortbread Recipe combines chopped pecans with classic shortbread dough for a rich, melt-in-your-mouth biscuit!

Course Dessert

Cuisine scottish

Prep Time 25

Cook Time 30

Total Time 55

Servings biscuits

Calories 3902kcal

Author Samantha Pickthall

Ingredients

225 g (2 sticks / 1 cup) salted butter, soft at room temperature
2 1/2 cups (300g/10.6 oz.) all-purpose flour, scoop & leveled
1 cup (120g/5.3 oz.) powdered sugar
1 cup finely chopped pecans

US Customary - Metric

Instructions

Prepare Pan: Grease a 8 x 8-inch (22cm x 22cm) square baking tin with butter. Line it with parchment paper, leaving some overhang to help remove the shortbread later.
Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment or a large mixing bowl with an electric hand beater.
Cream Butter: Beat the butter in the mixing bowl at medium speed for 30 seconds.
Add Sugar: Sift in the powdered sugar and continue to beat for 1 minute. Scrape down the sides of the bowl.
Add Flour & Pecans: Beat in the flour on low speed until a crumbly dough forms. Mix through the finely chopped pecans using your hand or a wooden spoon until a biscuit dough forms. Avoid overmixing.
Press into Tin: Evenly press the dough into the lined pan. Flatten and smooth the top using the bottom of a glass. If the glass has smooth sides, you can roll it across the dough as you would with a rolling pin.
Cut Biscuits: First, divide the dough into three large sections by making two vertical cuts down the length of the dough using a long knife or pastry scraper. Then, turn the pan and make evenly spaced horizontal cuts across the dough to create bars. Ensure you cut all the way through the dough to form 18 rectangles.
Prick Biscuits: Prick each rectangle several times with a wooden skewer or fork, piercing halfway into the dough.
Chill: Place the pan in the fridge for 20-30 minutes while you preheat your oven to 320ºF (160ºC) fan-forced.
Bake: Bake for 30-35 minutes until the edges are just lightly golden; the rest should remain pale.
Cool Slightly: Let the shortbread cool in the tin for 5 minutes.
Cut Rectangles Again: Recut along the pre-scored lines and prick again at the same holes.
Cool: Leave the shortbread to cool in the tin for another 10 minutes.
Remove From Tin: Using the parchment overhang, lift the shortbread onto a wire rack to cool completely, keeping it in one piece.
Serve: Once cooled, break along the cut lines into individual biscuits and enjoy!

Notes

Store: In an airtight container at room temperature for 1 - 2 weeks.

Freeze: Wrap the biscuits individually in plastic wrap, then place in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.

Thaw: Thaw at room temperature for a few hours before serving.

Nutrition