Gluten Free Pecan Slices
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 bars
Ingredients
  • 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
Instructions
  1. FOR THE SHORTBREAD
  2. Preheat the oven to 180°C Fan/160°C/Gas mark 4.
  3. Beat the butter and granulated sugar until light and fluffy.
  4. Add the eggs and the vanilla to the batter and mix well.
  5. Add the flour into the batter and mix until just combined.
  6. 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.
  7. Bake for 15 minutes, until the pastry is set but not browned. Allow to cool.
  8. FOR THE TOPPING
  9. 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.
  10. Remove from the heat. Stir in the cream and the pecans.
  11. Pour over the shortbread.
  12. Bake for another 25 to 30 minutes, until the filling is set.
  13. Remove from the oven and allow to cool.
  14. Wrap in clingfilm and refrigerate until cold.
  15. Cut into bars.
Recipe by at https://laurasglutenfreekitchen.com/2022/11/gluten-free-pecan-slices/