Chocolate Chip and Pecan Shortbread

    Chocolate Chip and Pecan Shortbread

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    40 people made this

    This recipe makes a very large batch so it's ideal for occasions like Christmas. Another good idea is to substitute toasted coconut for the pecans.

    Makes: 96 biscuits

    • 500g butter, softened
    • 2 cups icing sugar
    • 2 teaspoons vanilla essence
    • 1/2 teaspoon coconut essence
    • 1/2 teaspoon salt
    • 4 cups plain flour
    • 1 cup dark chocolate chips
    • 1 cup toasted pecans, chopped
    • 3 tablespoons icing sugar

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, cream together the butter and icing sugar. Beat in the vanilla and coconut essences and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 3cm balls and place them 5cm apart onto an ungreased baking tray. Flatten with a fork dipped in icing sugar.
    3. Bake for 12 to 15 minutes in the preheated oven until light golden brown. While biscuits are still warm from the oven, dust with the remaining icing sugar.

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