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TOFFEE PECAN SHORTBREAD COOKIES


INGREDIENTS | 48 PCS

2 cups Unsalted Butter
¾ cup Sugar
2 tsp Pure Vanilla Essence
4 cups All-Purpose Flour
½ tsp Salt
2 cups Toasted Pecans, roughly chopped
1 cup Toffee Bits (Daim)

1) Cream together butter, sugar and vanilla essence until very light and fluffy.
2) Gently fold in the flour and salt until the dry ingredients are almost completely incorporated. Add the toasted nuts and toffee bits and work into a soft dough.
3) Form the dough into four 2 ½” wide logs. Wrap the dough logs in plastic wrap and chill for a several hours but preferably overnight.
4) Using a very sharp serrated knife, in a slow sawing motion, cut ¼“ slices of dough from the log and place 2” apart on a parchment lined baking sheet. Preheat oven to 180°C and bake the cookies for about 15-18mins or until the bottom edges are noticeably golden brown.
5) Transfer to a wire rack to cool completely. Store in an airtight container. These cookies also freeze very well. You can also drizzle these with melted white chocolate if you like.

Credits to Chef Haziqah (SSA Culinary Institute)
Recipe prepared with Ariston Ovens FI7 891 SP IX A AUS (and) FI5 854 P IX A AUS.

FI7 891 SP IX A AUS

FI5 854 P IX A AUS