For reasons I’ve not yet worked out, I decided to do summer school this year. Which means seven very full on weeks of juggling uni, work and family. Culminating with an exam on 20 December. WHAT WAS I THINKING!
Given that the usual uni semester is 14 weeks, and this is the same volume of work, I should probably get cracking. Especially as it’s now week three and I have an assignment due in less than a week. ARGH!
Of course, this just means loads of procrastination needs to take place. Yesterday it took the form of some procrastibaking. There was going to be a bit of procrastiblogging too, but I did a bit of procrastinapping instead. It was Sunday after all!
My procrastibaking excuse was that I need to start doing a bit of Christmas prep. Less than 40 days to go. Blah blah blah. Of course the reality is that this totally sensational chocolate and pecan shortbread will be lucky to make it to Wednesday. Let alone Christmas!
Shortbread is my favourite sweet baked item and has been for pretty much my whole life. The shorter and more buttery the better. And if you add chocolate and pecans, well, what can I say! YUM!
I normally don’t bake shortbread more than 2-3 times during the year as I tend to eat it all within a few days. Which doesn’t do me any favours in the healthy body scheme of life. Plus, if I ate it every week then it probably wouldn’t still be my favourite.
I’ve had a bit of a craving for pecan and chocolate over the last few days and it didn’t go away. Even after eating a large handful of Callebaut chocolate chips and an equally large handful of pecans. So I really, really, really needed to bake.
I made my own butter as I had a carton of cream that desperately needed to be used, but if that all sounds too hard, make sure you at least buy a good quality butter. DO NOT be tempted to use a cheap no-name or homebrand butter for shortbread, as it really will not taste anywhere near as good as it should.
Also, in the interests of my already-far-too-tight clothes fitting me next week, I only baked half the batch, as I know that whatever is in the cookie tin will be eaten. Shortbread dough freezes really well for up to three months. Roll what you don’t use into a log, wrap in greaseproof paper, pop it into a plastic bag and freeze.
On a total tangent, I just have to say isn’t this cup and saucer set absolutely beautiful? They are all hand painted fine bone china. I’ve no idea when they were made, I’m guessing it was ages ago, as I think this set was once my grandmothers (not actually sure which grandmother…).
What you need
- 200g plain flour
- 100g rice flour
- 100 icing sugar
- 200g chilled butter, roughly chopped (use a good quality butter - don't use crappy cheap butter in this)
- 150g pecan pieces, chopped
- 150g good quality chocolate chips (I used Callebaut)
What you do
- Heat the oven to 160c
- Line two baking trays with baking paper
- Place the flours, sugar and butter into a food processor/Thermomix and blitz until the mixture resembles chunky bread crumbs (10 sec/Sp 6).
- If using a Thermomix, knead for 20 sec/wheat setting.
- Tip the mixture into a large bowl, add the pecans and chocolate and knead together until mixed - takes about 15-20 seconds. Don't over mix as the butter will melt from the heat of your hands.
- Pinch pieces of dough - yes, eating them will be tempting, try not to eat too many! - and roll into walnut-sized balls. Place on the baking trays, leaving a good amount of space between each.
- Gently flatten each ball with a fork.
- Bake for about 15-18 minutes, until just starting to change colour to a light golden.
- Cool on the tray.
Notes
I usually just use half the dough then roll the rest into a log, wrap in baking paper and place in a plastic bag to freeze. When you want to bake the rest, leave the log on the bench to defrost (takes about 30 minutes), then either slice or form into balls.
What is your favourite sweet baked item? Can you even choose one?
Shortbread is a favourite of mine too – both to bake and eat. I love that you can stash the dough for later. I also seriously & absolutely adore that cup and saucer set. The pattern almost has a Clarice Cliff look about it, in which case it may be worth a bit.
Thanks Amanda – it’s gorgeous isn’t it? There is a larger plate too. I keep thinking I should invite a few girlfriends for morning tea and use it. Next time you come to Brissie we can use it 🙂
I love shortbread, since having the Thermie I make it with my daughter (I wouldn’t have dreamt of even trying pre-Thermie). I love the idea of adding pecans and chocolate. The pecans make it sound half healthy 😉 Oh and loving the term “procrastibaking”
I’ve been making shortbread since I was a little girl – it’s very easy without a Thermie, just takes a little longer.
I love shortbread, have fabulous memories of eating my mother’s shortbread she made coming up to Christmas, drenched with castor sugar and so yummy! Think I know what I will be doing this weekend! Love your recipe and best of luck with your exam!
Thanks Andrea. Exam on Friday. Luckily it’s open book, less luckily it’s all multiple choice. One of my aunts makes the best shortbread in our family.