If you're into healthy cookies, you'll love these Pecan & Maple Shortbread Cookies.
You can sub in and out any nut or even seed to make a batch. And the best bit, you can freeze the dough before you make em, or freeze the cookies after you've made a batch! Genius! I chuck a handful on the babes plate after school with some cut-up fruit and they just LOVE them.
The dough is easily made in a blender, I roll it out and pop it in the freezer for a few mins to harden. Then, it's so simple to cut the shapes out.
Of course, is shape cutting isn't your jam, just use a knife and cut them into squares, cook and when they're cooled, they'll easily break apart.
try stopping at 10, I can't!
Ha! x
[youtube https://www.youtube.com/watch?v=zSTwfvPGebU?feature=oembed&autoplay=1]
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Pecan and Maple Shortbread Cookies
- Total Time: 30 minutes
Description
These pecan and maple shortbread cookies sure are quick and easy! You need just 4-ingredients, a blender and a cookie cutter.
Ingredients
- 60g pecans
- 90g unsalted butter, cubed
- 125g wholemeal spelt flour
- 3 tbsp maple syrup
Instructions
- Preheat a fan forced oven to 180°C. In a food processor, blend pecans until they form a slightly textured meal.
- Add the remaining ingredients and pulse until the dough comes together in a ball. Roll out the dough into 1/2cm thickness and pop in the freezer to harden for 20 minutes.
- Use a small cutter to cut out your cookies and place them on a lined tray. Depending on their size, bake for 10-20 minutes.
- Remove from oven and allow to cool on the tray before gobbling up.
Notes
- Don't have pecans? Sub them for Almonds; they make a great cookie, too! Shortbread is often made with bleached flour and oodles of refined sugar. This version uses a wholemeal spelt, which is a lower-gluten grain and just as yummy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 16
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
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