By: Susan Joy
These easy, no-fuss Pecan Shortbread Cookies are made with just a few ingredients and taste awesome with the addition of roasted pecans.
Everyone will love this gluten-free version of shortbread. It’s also perfect as a Christmas cookie. They are easy as there are only a few ingredients and there’s no rolling dough into individual balls to flatten into cookie shapes. You will just roll the dough into a log and place in the freezer to firm up and then slice into circles, place them flat on trays, no mess at all. Enjoy!
- 1 cup pecans, roasted
- 1/2 cup ghee, melted (or grass-fed butter)
- 1/3 cup honey (unprocessed)
- 2 tsp vanilla extract (organic)
- 2 1/4 cups almond meal/flour, (from blanched almonds)
- 1/3 cup arrowroot flour, or tapioca
- 1/4 tsp baking soda (bicarb)
- 1/4 tsp fine sea salt
Preheat oven to 160c (fan-forced). Spread the pecans evenly over a baking tray and roast the nuts for approximately 8 minutes or until slightly darker and you get that lovely roasted nut aroma. Chop finely and set aside.
Meanwhile, add the melted ghee, honey and vanilla to a small bowl and whisk together.
Add the almond meal, arrowroot, baking soda, salt and the chopped pecans to a large bowl and mix well to combine.
Pour the wet ingredients into the dry ingredients and mix well until the dough starts to come together, then use your hands to bring into a ball.
Place the dough in the centre of a large piece of baking paper. Form the dough into a log shape and roll it up in the paper, and as you roll back and forth lengthen the log to approximately 30cm in length with a diameter of 5cm.
Leave the dough rolled in the paper and place in the freezer for 1 hour or until firm.
Unwrap and cut into 0.5cm (1/8 inch) slices.
Place the slices flat on 2 large baking trays lined with baking paper, leaving space between for them to spread.
Place into a preheated oven at 160c (fan-forced). Bake for approximately 12 – 14 minutes until lightly golden and set. Cookies will crispen up as they cool.
Don’t remove them from the trays until completely cooled, then transfer to a glass airtight container to keep them crisp. Store them for up to 5 days at room temperature or in the fridge for 10 days. Suitable to freeze.