Palm Sugar Caramel + Pecan Shortbread Sandwiches 0

August 27, 2012

Pretty as a picture.

Sweet as can be.

How many ingredients!?

ONLY THREE!

Well that’s for the shortbread, there’s a few more for the filling….but I mean how easy is that!? 3 Ingredients and you have a beautiful, buttery biscuit WHAM BAM in your hands, thank-you Ma’am!

There’s not much else to say, except that you can easily vary my recipe/method below to suit you. For example, you can make the shortbreads WITHOUT the filling, you can make them different sizes, shapes, you can add more/less filling and so on! ANY QUESTIONS!? Please just leave me a comment below or pop into our FB page and message me there – www.facebook.com/phoodieblog

INGREDIENTS (to make approx 18 “heart” sandwiches – heart about 6cm wide i.e 36 shortbread hearts)

Shortbread

1/2 cup white sugar

1 cup butter – soft, unsalted

2 and 1/2 cups plain flour

Filling

1 cup pecan nuts – roughly chopped into small bits

125 grams butter – unsalted

1 cup Palm Sugar – grated / roughly chopped into small bits

2 cups brown sugar

150 ml thick cream

METHOD

1) To make the shortbread, simply add the sugar, butter and flour into a bowl and mix together. I use my hands to do this as it makes combining everything LOADS easier! At first you will think “this will NEVER combine” but be patient! It definitely does once the butter starts to melt a little from the heat of your hands.

2) Once combined, roll out and cut your hearts. As soon as you cut each one, place it on a baking paper lined tray. Once tray is full place into pre-heated 150 deg c. oven for aboutttttt 35 mins – or until golden on top.

3) Remove and cool on wire tray.

4) To make the caramel/pecan filling; Melt the butter and the palm sugar together over a medium heat, stir the whole time.

5) Add the brown sugar, keep stirring, and add the cream, stir some more.

6) Turn the heat up to high and keep stirring until you no longer feel any sugar granules. It’s fine if the mixture boils/bubbles, just keep stirring.

7) Turn the caramel off and pour into large dish to cool down rapidly. Stir in the nuts once caramel has begun to cool.

8) Once caramel has reached “spreading consistency” (maybe 20 minutes in the cooling dish), put a teaspoon or so of it in between 2 hearts and GENTLY press together. Dust in icing sugar. YUMMMMMMY!

9) Annnnnnnnd with the leftover shortbread…… I made little baby hearts for the gorgeous Zipper! (Scroll to very bottom for a few pics of these)