Michelle Evans-Fecci's pecan millionaire's shortbread recipe
Elevate your millionaire shortbread recipe with a unique twist to the classic dessert. With a blend of dates and pecans, and the option to add edible flowers, this sweet treat can bring a touch or spring or summer to your Coffee Morning.
Key information
Preparation time: 15 minutes
Cooking time: 40 minutes, plus cooling and setting
Serves: 16
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the shortbread
225g plain flour
200g unsalted butter
60g pecans (blitzed)
100g light brown soft sugar
½ tsp vanilla bean paste
For the caramel
90g unsalted butter
397g tin condensed milk
2 tbsp light brown soft sugar
2 tbsp golden syrup
50g dates (chopped)
For the chocolate topping
200g milk chocolate
35g unsalted butter
To decorate
Edible flowers (optional)
Required equipment
Medium pan or pot
How to prepare Michelle Evans-Fecci's date and pecan millionaires shortbread
- Preheat oven to 160°C fan and grease and line a 9“ square tin.
- To make the shortbread, rub flour and butter together to resemble fine breadcrumbs, add blitzed nuts, sugar and vanilla and mix well.
- Tip biscuit mixture into the bottom of the prepared tin and press down firmly and evenly with the back of a spoon. Bake for 20-25 minutes until light golden brown.
- For the caramel, put butter, condensed milk, sugar and golden syrup into a heavy-based pan. Heat gently to melt the butter and dissolve the sugar. Turn up the heat, stirring frequently to make sure the mixture doesn’t catch and burn for around 5 minutes until thickened, or until it reaches 105° on a thermometer. Add chopped dates and mix well.
- Pour the caramel on top of the shortbread and use a spatula to level out the mixture evenly. Leave to cool and pop into the fridge to set.
- For the topping, heat the chocolate and butter together in a bowl set over a pan of warm water until dissolved. Pour chocolate over set caramel and pop in the fridge to harden before cutting into slices.
- Note: if you want to decorate your millionaire's shortbread with edible flowers, add these while the chocolate is still wet.