This shortbread comes together in one bowl in minutes with a super easy pecan pie caramel topping.
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Yields:
12
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Ingredients
For the shortbread:
150 g light brown sugar
180 g spelt or plain flour
180 g unsalted butter, cubed
For the pecan topping:
250 g pecans
70 g unsalted butter
20 g light brown sugar
280 g Carnation caramel
Directions
Step 1Grease and line a 20cm square tin.
Step 2Make the shortbread. Mix the sugar, flour and butter until the mixture comes together. Press into the prepared tin and bake for 25min.
Step 3Meanwhile, toast the pecans in the same oven for 10min.
Step 4Heat the remaining butter, brown sugar and caramel in a pan over medium heat for 3min, continuously whisking.
Step 5Crush one third of the toasted pecans, keep a third to one side and then stir the final third through the caramel. Pour over the shortbread and spread evenly, then finish with the rest of the whole and crushed pecans.
Step 6Chill in the fridge for a minimum of 30min until set, then slice and serve.
GH tip:
Swap the caramel for condensed milk for more of a butterscotch flavour.
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
