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Maple Syrup and Pecan Shortbread
Shortbread Ingredients:   Maple Topping Ingredients:
4 tbspn butter (room temperature)  ¾ cup brown sugar
2 tbspns sugar  ¼ cup maple or corn syrup
¾ cup plain flour  1 tbspn butter (room temperature)
 1 egg (room temperature) lightly beaten
 ½ cup chopped Pecans

Method:

Shortbread:
 Preheat oven to 180° C.  Grease a 23cm square baking dish.  Cream butter and sugar until light and fluffy.  Add flour and beat until just blended.  With lightly floured hands, pat into bottom of prepared dish. Bake until shortbread is light brown, approximately 25 minutes.

Topping:  
Beat sugar, maple syrup and butter to blend. Add egg and stir until combined. Pour over shortbread.  Sprinkle evenly with Pecans. Bake at 180°C until topping is set, approximately 25-30 minutes.  Place tin on rack to cool then cut into 4cm squares.


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