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TWD – Brown Sugar-Pecan Shortbread

This week’s recipe for the Tuesday’s with Dorie challenge came from Madam Chow’s Kitchen , who chose Pecan Honey Sticky Buns. However, as you can tell by my title, I clearly didn’t do that specific recipe. An alternate choice was offered–which I gladly chose, as I was not able to figure out how to manipulate the recipe (with great success) to fit into hubby’s new doctor-assigned diet. Though, there are many talented people on the TWD blogroll, so I’m sure I’ll find someone who did it successfully. As for me, I chose a recipe that had been done for TWD on 1 Jan, but I wasn’t able to make: Brown Sugar-Pecan Shortbread. An excellent choice, if I do say so myself!

I decided to use oat flour in place of a portion of the white flour (I got the idea from King Arthur Flour Whole Grain Baking), which makes perfect sense, as now it is a lovely Scottish Shortbread (since oats are so very Scottish). The oats, pecans, and cloves worked so lovely together; the recipe came together very naturally. I was very pleased. I did cheat (not on the recipe, but on hubby’s diet) and use real butter–really, can you have true shortbread without real butter? It did taste wonderful!

I was terribly anxious about the recipe, as I am usually terrible with anything that requires patting, refrigerating, etc.…basically, anything related to a pie crust. However, Dorie managed to put together a phenomenal recipe that just made it work, even for us crust-challenged cooks. Dorie does recommend to roll the shortbread into a bag (or between saran wrap) and refrigerate. I felt that given the small-batch size of my recipe, patting into the pan would be fine. The proof is in the pudding, it tasted delightful!

Small-Batch Brown Sugar-Pecan Shortbread (a fusion between King Arthur Whole Grain Baking and Baking from My Home to Yours, by Dorie Greenspan)

  • 1.55 oz oat flour
  • .25 oz all-purpose unbleached flour
  • 2 t cornstarch
  • tiny pinch cloves
  • 1.30 oz unsalted butter, room temperature
  • .90 oz brown sugar
  • pinch salt
  • 1 1/2 T toasted, finely-ground pecans
  1. Whisk flours, cornstarch, and cloves together in small bowl. Set aside.
  2. Beat butter, salt and brown sugar together until well-mixed.
  3. Add flour mixture and beat until just mixed, resembling pebbles. Add pecans and gently stir until mixed.
  4. Pat dough into greased loaf pan and prick with fork. Refrigerate two hours.
  5. Bake at 300º F for 30 minutes. Allow to cool.
  6. Enjoy! Sharing Optional.™

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