My recipes pecan squares9/17/2023 ![]() ![]() Place small squares of baking paper between each square to stop them from sticking together. It is best to freeze it sliced, then you can easily defrost a piece or two at a time. Yes! Wrap them well in cling film, or place in a freezer bag or tupperware container. This is so you can grasp it to pull the bars out of the tin. ![]() You should also leave an overhang of baking paper, about 1" taller than the tin. I find that greasing the tin very lightly, only just enough to help the baking paper stick to it, then lining with non stick baking paper is the best way to ensure you can remove this bake easily from the tin. If you want to use a 9" or 23cm square tin, I would recommend increasing the ingredient amounts by 25%. This recipe is for an 8" or 20cm square tin, it need to have deep sides, at least 2". It can be stored at room temperature in an airtight container for 2 weeks (although it never lasts that long in my experience! It gets eaten up too fast!) What size tin do you need for this recipe? How should it be stored and how long does it last for? While it is easier to make the shortbread base in an electric stand mixer with the paddle attachment, you can absolutely make it by hand with a wooden spoon and some elbow grease! For the maple caramel layer, no electric mixer is required. Do you need an electric mixer to make this recipe? It will also be slightly golden around the edges. It will be soft to the touch, but this is because it is warm from the oven, so don't mistake this for the shortbread not being cooked. The shortbread usually takes around 20-25 minutes in a fan oven on 160C. How do you know when the shortbread is baked? Let it cool fully, then chill it in the fridge before removing from the tin and slicing. Pour the topping over the cooked base and put it back in the oven for 30 minutes. Then very slowy, whisking as you pour, add the maple caramel mixture to the egg mixture. ![]() In a mixing bowl, combine the eggs, milk and vanilla extract. Meanwhile, add the maple syrup, light brown sugar and butter into a pan and melt them together on a low heat.īoil the mixture for 3 minutes, while stirring continously. Press it into a lined square baking tin and bake it for 20 minutes, set aside to cool. To make the shortbread base, mix together sugar and butter, then add vanilla extract and plain flour and mix until a dough forms. Again this will ensure accuracy and provide the best results.įor the full recipe with measurements, head to the recipe card at the end of this post. For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with.Digital scales are very low cost and can be purchased for around £12 ($16.50). It is the most accurate way to measure ingredients and will ensure the best results. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*.I used light brown soft sugar for the maple caramel layer, but caster sugar (also known as superfine sugar) works well too.I used golden caster sugar for the shortbread layer, but caster sugar (also known as superfine sugar) will work too.You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don't want to happen.It's not that baking spread tastes bad, just that real butter is richer and creamier. You can also use a baking spread, but butter tastes much better in my opinion. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can use salted butter if you like, it won't make it taste salty, instead it will balance out the sweetness. I used unsalted butter for both the shortbread and the maple caramel.Make sure your butter is at room temperature before you start baking the shortbread, and that your eggs are at room temperature before you make the maple caramel layer.These little bites of pecan heaven are also great for serving to a crowd and are so simple to slice up and portion out. The shortbread base is really quick and easy, but just as tasty. They are an easier way to get a pecan pie fix if you don't want to make pastry. These Maple Pecan Pie Bars have a buttery shortbread base, and are topped with a gooey maple caramel, plenty of pecans and a sprinkle of salt. ![]()
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