Ingredients
Units
Scale
- 60 g pecans
- 90 g unsalted butter (cubed)
- 125 g wholemeal spelt flour
- 3 tbsp maple syrup
Instructions
- Preheat a fan forced oven to 180°C. In a food processor, blend pecans until they form a slightly textured meal.
- Add the remaining ingredients and pulse until the dough comes together in a ball. Roll out the dough into 1/2cm thickness and pop in the freezer to harden for 20 minutes.
- Use a small cutter to cut out your cookies and place them on a lined tray. Depending on their size, bake for 10-20 minutes.
- Remove from oven and allow to cool on the tray before gobbling up.
Notes
- Don’t have pecans? Sub them for Almonds; they make a great cookie, too! Shortbread is often made with bleached flour and oodles of refined sugar. This version uses a wholemeal spelt, which is a lower-gluten grain and just as yummy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
