These Gluten Free Pecan Slices with a Shortbread Crust are a wonderful alternative to Pecan Pie. You’ll find they are actually very easy to make and just as delicious! The soft buttery shortbread is the perfect match against the sweet chewy pecans. They’re perfectly caramelly, nutty, crispy and chewy all in one bite!
This recipe is definitely one dessert to add to any of your holiday baking lists. Easy to make, definitely easy to eat and no fork is needed. That’s my idea of an easy way to eat pie. I hope these pecan slices will become a favourite with your family too.
You might associate Pecan Pie with Thanksgiving and Autumn baking. And while that’s true, I have found that these Gluten Free Pecan Slices are really fantastic to enjoy all year long. I mean, think about it…there are no true “seasonal” ingredients, it can hold up in most temperatures perfectly, and they are a very easy dessert recipe that’s special enough for serving to guests, but laid back enough to have with a scoop of ice cream.
I do prefer to refrigerate these Gluten Free Pecan Slices, because it makes it easier to cut into slices. You could leave them at room temperature and it will be fine, but the filling will get slightly soft. If you plan on serving this with ice cream, of course room temp or even heated up a little bit is ideal!
Also, keeping them stored airtight in the fridge will keep them fresh for longer.
- FOR THE SHORTBREAD
- 560g unsalted butter, room temperature
- 150g granulated sugar
- 3 large eggs
- ¾ teaspoon pure vanilla essence
- 540g plain gluten free flour
- FOR THE TOPPING
- 450g unsalted butter
- 250ml good quality runny honey
- 540g light brown soft sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 60ml double cream
- 900g pecans, coarsely chopped
- FOR THE SHORTBREAD
- Preheat the oven to 180°C Fan/160°C/Gas mark 4.
- Beat the butter and granulated sugar until light and fluffy.
- Add the eggs and the vanilla to the batter and mix well.
- Add the flour into the batter and mix until just combined.
- Press the pastry evenly into an greased and lined 9x9 baking tin, making an edge around the outside. It will be very sticky so sprinkle the dough and your hands lightly with flour.
- Bake for 15 minutes, until the pastry is set but not browned. Allow to cool.
- FOR THE TOPPING
- Combine the butter, honey, brown sugar and zests in a large saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.
- Remove from the heat. Stir in the cream and the pecans.
- Pour over the shortbread.
- Bake for another 25 to 30 minutes, until the filling is set.
- Remove from the oven and allow to cool.
- Wrap in clingfilm and refrigerate until cold.
- Cut into bars.
