| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 1 ½ cups Plain Flour
- ½ cup Icing Sugar
- 150 grams Butter
Topping
- 2 tablespoons Dark Corn Syrup
- 1 tablespoons Thickened Cream or Pouring
- 1/3 cup Brown Sugar
- 75 grams Butter melted
- 2 Eggs lightly beaten
- 2 cups Pecans
- Dark Chocolate Shavings, to decorate
Ingredients
Topping
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Instructions
- Preheat oven to moderate 180c. Brush a shallow 18 x 27cm tin with oil or melted butter; line with baking paper, extending over 2 sides.
- Place flour, icing sugar and butter in a food processor. Using pulse action, process for 1 minute until mixture comes together. Turn out onto a lightly floured surface and press together gently until smooth. Press into prepared tin and bake for 15 minutes, until just golden. Cool completely in tin.
- To make topping, combine syrup, cream, sugar, butter and eggs in a medium mixing bowl and whisk until smooth. Add pecans and stir to combine.
- Pour topping onto pastry base and bake for another 25 minutes, until set. Cool completely in tin. Lift out and cut into squares, using a sharp knife. Decorate with chocolate shavings.
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