Ingredients
Butter. Caster sugar. Flour. Cornstarch. Vanilla extract. (optional) White chocolate. Pecan nuts.
How to make shortbread
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the flour, cornstarch and vanilla then mix until just combined. Press the shortbread mixture into 20x20cm/9x9in cake pan lined with parchment paper. Flatten with a spatula or the bottom of a measuring cup. Place in a preheated oven and bake for 20 minutes until a skewer comes out clean and the top is golden brown. Remove from the oven and immediately slice into bars then allow to cool completely. Once the shortbread is cool, melt the white chocolate then dip each shortbread cookie into the white chocolate and sprinkle over a little chopped pecan nuts. Place the shortbread on a lined baking sheet and allow to cool and set before serving.
Can I make this ahead?
The dipped shortbread will last for up to 3 weeks in an airtight container. The shortbread cookies can be frozen for up to 3 months in an airtight container and thawed overnight.
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