Vanilla Shortbread with Chocolate and Maple Pecans

Step 1

Place vegan butter and caster sugar in a large bowl and beat with an electric mixer until light and fluffy. Add the vanilla and mix again.

Step 2

Sift the flour into the bowl and then bring together with your hands. You can do this in the bowl, knead until it forms a dough.

Step 3

Place in some greaseproof paper and pop into the fridge to chill for 30 minutes.

Step 4

Pre heat the oven to 180C/350F.

Step 5

Place pecans on a baking tray and pour maple syrup over the top, toss and then pop into the oven for 3-4 minutes until dark golden and sticky. Leave to cool.

Step 6

Once the dough has chilled, roll out to 1/2 inch thick. You can do this in the greaseproof paper so it doesn't stick to the rolling pin, or lightly flour the dough.

Step 7

Cut into fingers about 3.5 inch long. I use a pizza cutter, you can use a knife or a cookie cutter if you want a different shape.

Step 8

Line a large baking sheet and then place the shortbread fingers onto it, spread them out so they have space. Use a fork and gently make some holes in top of each piece.

Step 9

Place into the oven for 12-14 minutes until starting to turn light golden on the edges. Leave to fully cool.

Step 10

Melt the dark chocolate and then drizzle onto the shortbread with a spoon. Chop the pecans into small pieces and then scatter on top whilst the chocolate is still wet so they stick.

Step 11

Serve and enjoy! Best eaten same day but will keep for a few days in an airtight container.