Pecan and caramel shortbread

Delicious combination guaranteed you’ll make them more than once!

12 slices


140g plain flour
50g cornflour
50g icing sugar
115g butter, room temperature


160g butter
100g brown sugar
2 tablespoons honey
½ teaspoon vanilla extract
2 tablespoons cream
200g of pecans, toasted and roughly chopped

Set oven 180g gas mark 4.   Line a baking tin with non-stick paper 30cm x 20cm approx.

Start with the shortbread, Mix the flour, cornflour, icing sugar and butter well together. Spread over the base of the tin,  press firmly with your fingers into an even layer and chill for 20 minutes. Then bake for 18 minutes. Meantime prepare the topping, melt the butter, brown sugar, honey & vanilla over a medium heat, stir in the cream, simmer for a minute or two, stir in the nuts. Spoon the topping over the baked shortbread and return to the oven for 20 minutes.

Allow the shortbread to cool in the tin, then cut into 12 slices with a sharp knife.