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August 1, 2013 / mintcustard

Pecan and Moose Maple Butter Shortbread

moose maple ingredients

There were a million and one really good things to come out from Food Blogger Connect this year. You can read about them in my previous blog post reflecting on the event here. I loved meeting other bloggers, being challenged to move out of the rut I’d become stuck in has been eye opening but discovering the culinary crack that is Moose Maple Butter was wonderful and a little scary in equal measure. Maddeningly I have inducted my daughter into the maple moose butter breakfast club, which also means I have to share my precious tub. I was busy spreading my toast one morning when I suddenly had the urge to cook with maple butter. I briefly flirted with the idea of cooking bacon in maple butter to see what it tasted like. I may still do that one Sunday morning come to think of it. But what I really love to do is bake. If cooking with butter makes your bakes taste delicious, what would happen if I cooked with maple butter? There was only one way to find out. I got my hands on a bigger tub of Moose Maple Butter kindly transported to my place of work and set to work.

Pecan and maple butter shortbread. Makes 16 mini maple morsels of magnificence. (adapted from a Good Food shortbread recipe) Ingredients

 

150g Moose Maple Butter

Ready to bake

Ready to bake

70g caster sugar

150g plain flour

70g rice flour pinch of salt

16 pecan halves

1 tbsp caster sugar to dust the finished biscuits

How to ..

  • Place the butter and sugar in a bowl and beat together until well combined.
  • sift in the rice flour and the plain flour. add the pinch of salt.
  • Using your hands combine the ingredients together until a dough just forms. Do not overwork the mixture.
  • Press into a 6″ square cake tin, smooth the top and cover with cling film. Chill for at least 30 minutes.
  • Pre heat the oven to 180c/gas 4
  • Score the top of the shortbread into 16 equal pieces.
  • adorn each piece with a pecan half, pressing the nut in gently.
  • Bake foe 25 to 30 minutes until the edges of the bake are just a little golden.
  • Cool in the tin. Dust with the remaining caster sugar.
  • Cut, serve, devour!
Magnificent maple morsels

Magnificent maple morsels

 

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10 Comments

Leave a Comment
  1. Farrah / Aug 1 2013 11:11 am

    What a wonderful recipe – and such beautiful looking shortbread too! Thank you very much Becky.

  2. hungrylarder / Aug 1 2013 1:43 pm

    Beautiful. I don’t know where to start now: fry bacon in maple butter or make this shortbread?

    • mintcustard / Aug 1 2013 1:46 pm

      Thank you. Me? I’d do both, in fact I have the shortbread but I will be frying the bacon later.

  3. Urvashi Roe / Aug 1 2013 8:10 pm

    Really rather fell in love with this butter. It was certainly the hit of the show – well that again gin and tonic popcorn!

    • mintcustard / Aug 1 2013 8:24 pm

      Urvashi I love it too, my favourite popcorn was the whiskey macchiato one! Great to meet you again at FBC.

  4. On Top Of Spaghetti / Aug 6 2013 8:43 pm

    Oh it’s not fair *sniff*! Couldn’t bring back any Maple Butter (wouldn’t have survived the flight to Athens). I can only imagine what these babies taste like… Swoonworthy!

    • mintcustard / Aug 6 2013 8:46 pm

      Thanks, sorry to tease you! They did taste delicious.

Trackbacks

  1. Courgette & Pecan Cake with Moose Maple Butter-cream | Roswensian
  2. The Spicy Pear | Sweet and Sticky Chicken Wings with Moose Maple Butter
  3. Moose maple butter biscuits. | mintcustard

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