Vanilla Nut Shortbread
Makes: 25 biscuits
125g butter, softened
⅓ cup soft brown sugar, firmly packed
1 teaspoon Heilala Vanilla Extract or Paste
1 cup flour
½ cup pecans, toasted and coarsely chopped
Place the butter, brown sugar and vanilla into a bowl and, using an electric beater, beat until the mixture is light and fluffy. Sift in the flour and mix until completely blended. Stir in the nuts. Turn the mixture out onto a sheet of plastic wrap and form into a log, about 35cm long. Wrap up and chill in the refrigerator until firm. Meanwhile preheat the oven to 175⁰C. Line 2 baking trays with baking paper. Cut log into about 5mm slices and place on the baking trays leaving space between each slice. Bake for 15 minutes until golden brown. For even baking, rotate the baking trays and change racks halfway through baking.
Cool shortbread on a wire rack, then store in an airtight container.
TIP – toast a few extra pecans and press 2-3 chopped pieces onto each biscuit before baking for a lovely finish.