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For a smoother cup of tea or coffee
With the robust and versatile XL1500 Food Processor
Grilled to perfection with our contact toaster
Rich and crunchy, these make the ultimate tea-time treat. Sieving flour and sugar is essential for good results when baking to incorporate air and achieve smoothness of mixture. This is easily done by whizzing the dry ingredients in any of the bowls, using a Chopping Blade.
This recipe is made in three stages – the basic shortbread, the pecan filling and then the chocolate crust.
To make the shortbread
225g plain flour
75g golden caster sugar
175g soft butter
You will need a 23cm square, or 18cm x 27cm, shallow baking tin lined with a silicone mat or baking parchment.
Preheat oven to 160ºC/Gas Mark 3.
Place the ingredients in the Large Dualit Bowl fitted with the Dough Blade and whiz until the mixture is a paste round the sides of the bowl. Scrape out and transfer to the tin, smooth it flat and even with the back of a fork, then prick well.
Put in the oven and turn the oven down to 150ºC/Gas Mark 2. Bake for 30 minutes.
Take out and cool on a rack, still in the tin. The result should be blonde and dry.
To make the pecan filling
250g pecan nuts
200g soft unsalted butter
405g can of condensed milk
4 tbsp golden syrup
Using the Inner Dualit Bowl fitted with its Chopping Blade, pulse the nuts just once or twice until roughly broken.
Place the butter, condensed milk and syrup in a small pan and cook gently on a low heat to melt the butter. Raise the heat and let it boil – take care it will be scaldingly hot. Stir all the time for about five minutes. Lower the heat and keep stirring until golden brown and very thick. Tip in the nuts and while the mixture is still runny, pour over the shortbread. Leave to set in a cool place.
To make the chocolate crust
160g dark chocolate
160g milk chocolate
Using the Small Dualit Bowl fitted with its Chopping Blade, chop the chocolate until the size of chocolate drops or smaller. Place in a low oven to melt. When smooth and melted, pour it over the nut mixture, tipping the tin from side to side so it makes a smooth topping.
Cool until set, then cut into squares.