Shortbread base | |
350 g soft butter | |
200 g sugar | |
1/4 tsk vanilla sugar | |
1 eggs | |
1/2 tsk salt | |
Skal af 1 usprøjtet orange | |
400 g wheat flour | |
Pecan caramel | |
120 g butter | |
180 g brown sugar | |
80 g syrup | |
1 knivspids salt | |
2 spsk full fat cream | |
1/4 tsk vanilla powder | |
350 g pecans |
Whether it's for Thanksgiving or just for the love of a good pecan pie - these cuts are for you! They taste like a good pie but are much easier to make, and you get more pieces! The butter-filled shortbread base has grated orange peel, which gives the slices a little touch of Christmas. The recipe gives approx. 20 cuts. Baking tin: 33 x 23 cm.
1 Færdig | FIRST: SHORTBREAD BASETurn the oven to 175 ° C. Grease the baking tin with butter and line it with parchment paper. |
2 Færdig | THEREAFTERWhip butter, sugar and vanilla powder in a bowl with an electric whisk till creamy |
3 Færdig | ANDAdd eggs and whisk together |
4 Færdig | ANDPress the dough out into the bottom of the mold in an even layer. Prick the bottom with a fork and bake it in the oven for 20-25 minutes until it is lightly golden and has set a bit. |
5 Færdig | PECAN CARAMELMelt butter, brown sugar, syrup, and salt together to a uniform mass in a pan, stirring frequently. |
6 Færdig | ANDAdd cream and vanilla powder and stir together. |
7 Færdig | ANDRemove the pan from the heat and add the pecans. Turn the mass well so that the pecans are entirely covered in caramel. |
8 Færdig | ANDSpread the pecan caramel on top of the pre-baked shortbread base in a uniform layer. Put the cake back in the oven and bake it for another 25 minutes, until the filling has set. Take the cake out of the oven and cool it completely on a rack. Then put it in the fridge for at least 2 hours (preferably until the next day). |
9 Færdig | SERVINGCarefully lift the cake out of the mold and cut the edges all the way around. |
10 Færdig | LASTLYThen cut the pecan cake into 20 square slices. Store them in a closed container in the fridge until serving - they stay good for up to 1 week. |