I seriously cannot believe how time has flown. What I planned as a little two week break from blogging while we holidayed in Canada has turned into more of a six week siesta. But I am back! And how could I make my return without a recipe inspired by my travels to the beautiful Canada and the most wonderful ingredient, maple syrup.
This is such a simple recipe that is so speedy to whip up. It takes a traditional plain shortbread recipe and combines a little drizzle of maple syrup, some crushed pecans and a sprinkle of chocolate chips into the dough to elevate the humble shortbread to the next level.
This is a great biscuit to make when you have friends coming over or to take into work to treat your colleagues. You could also wrap up a batch in some baking paper tied with a bow and give it as a tasty homemade present to friends and family.
& A Taste of Canada
Vegan Maple, Pecan and Chocolate Chip Shortbread
- 160g plain flour
- 100g dairy-free margarine
- 45g caster sugar
- 1 tbsp maple syrup
- 10 pecan nuts, chopped
- 30g plain chocolate chips
- 1/4 tsp vanilla extract
- Preheat the oven to 180°C. Grease and line a baking tray.
- Beat the margarine and sugar until smooth and creamy.
- Stir in the maple syrup and vanilla extract.
- Add the flour, pecan nuts and chocolate chips and gently stir until combined into a smooth dough – it can help if you use your hands to bring the dough together!
- Press the dough flat until it is around 1cm thick. Cut into triangles and arrange these onto the baking tray.
- Bake for 10 minutes or until golden brown.
Serve and enjoy!
PIN ME FOR LATER!