Brown butter and pecan shortbread

Very easy and quick to prepare, then slow baking for a delicious treat.


200g butter

100g caster sugar

225g plain flour

100g cornflour

100g pecans, toasted and chopped (reserve 16 halves for the top optional)

Set oven 150oC gas 3

Line a 23cm. round tin with baking parchment

Place the butter in a pan, heat the pan until the butter melts, then allow the butter to turn nut brown, stay with the pan, don’t burn. Remove from the heat. Cool. Place the sugar in a large bowl, add the cooled butter, then stir in the flour, cornflour and chopped pecans. Spread the dough evenly into the lined tin. Lightly score into 16 triangles, place a pecan on each one. Bake for 55-60 minutes.

Remove from the oven sprinkle with extra caster sugar and cool in the tin. Cut and store in air tight containers.