Deccan Chronicle - - Epicuriosity -

IN­GRE­DI­ENTS: For the Short­bread Crust

◗ ¾ cup pecans

◗ 3 tbsp co­conut flour

◗ ¼ cup ar­row­root starch ◗ Pinch of salt

◗ 3 tbsp cold pressed co­conut oil

◗ 1 tsp vanilla ex­tract

◗ 3 tbsp maple syrup

For the Salted Caramel Pecan filling

◗ 1½ cup pecan roughly chopped

◗ 2 tbsp co­conut milk

◗ ½ tsp Malden sea salt

◗ 1 tsp vanilla ex­tract

◗ 1/3 cup co­conut oil

◗ ¾ cup co­conut sugar

◗ 1 tsp ar­row­root starch

◗ 3 tsp Maple syrup


◗ Pre­heat the oven to 1600 C.

◗ To make the short­bread dough, put the pecans in a food pro­ces­sor and grind them to a flour con­sis­tency. It should look like any other nut flour. Add the re­main­ing in­gre­di­ents and pulse to com­bine. Wrap the dough in a cling film, and store in the fridge for 30 min­utes, un­til firm.

◗ Roll the dough un­til ¼ inch thick. Trans­fer it to a 4 X 6 bak­ing tray. Bake for 14-16 min­utes un­til golden. Re­move from the oven and cool. While it cools, make the filling.

◗ For the filling, toast the pecans for eight min­utes. Re­move and cool. Place the re­main­ing in­gre­di­ents in a non-stick pan over medium heat and whisk con­stantly for four to five min­utes., un­til the sauce looks thick, smooth and golden-brown.

◗ Bake it for an­other 15 min­utes at 1600 C. Let it cool for at least an hour be­fore cut­ting it up into squares.

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