Topped off with a caramel driz­zle, these press-in-pan Pe­can Or­ange Short­bread Squares are the per­fect treat.

These in­dul­gent short­bread squares are sim­ply pressed into a bak­ing pan – no rolling or fuss­ing with the dough re­quired.

Clean Eating - - CONTENTS -

MAKES 36 SQUARES. HANDS-ON TIME: 15 MIN­UTES. TO­TAL TIME: 40 MIN­UTES.

11/2 cups whole-wheat pas­try flour

1 cup or­ganic evap­o­rated cane juice (aka or­ganic sugar), di­vided

¾ cup

+ 1 tbsp cold or­ganic un­salted but­ter, cut into small pieces, di­vided

¼ cup tapi­oca flour

1 tsp finely grated or­ange zest

½ cup chopped un­salted pecans

1. Pre­heat oven to 350ºF. Line a

9 x 13-inch bak­ing pan with parch­ment pa­per, leav­ing a 2-inch over­hang.

2. In a food pro­ces­sor, pulse whole­wheat flour, ½ cup cane juice,

¾ cup but­ter and tapi­oca flour un­til mix­ture re­sem­bles bread crumbs, 10 to 15 pulses. Add or­ange zest and pecans and pulse once to com­bine. Spread mix­ture evenly over pre­pared pan and press into bot­tom of pan with floured hands. Bake un­til golden brown, 20 to 23 min­utes. 3. Us­ing a sharp knife, cut into 36 squares. Lift parch­ment to re­move from pan and break into squares.

4. In a small saucepan on medi­umhigh, bring re­main­ing ½ cup cane juice and 2 tbsp wa­ter to a boil; boil un­til sugar is brown and smells like caramel, about 5 min­utes. Re­move from heat and whisk in re­main­ing 1 tbsp but­ter. Driz­zle caramel over squares. Once caramel sets, trans­fer to an air­tight con­tainer for 3 to 4 days.

PER SERV­ING (1 square): Calo­ries: 93, To­tal Fat: 5 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 11 g, Fiber: 0 g, Sug­ars: 5 g, Pro­tein: 1 g, Sodium: 1 mg, Choles­terol: 11 mg

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