Chocolate Pecan Shortbread Cookies

I’m pretty excited to share these gluten free chocolate pecan shortbread cookies with you, as they are THE BEST COOKIES I’VE EVER MADE.

Big statement, I know. However they are everything you could want in an autumnal, spiced, buttery cookie! PLUS they don’t crumble into dust when you take a bite, which we all know is pretty unheard of when it comes to gluten free cookies. Or anything gluten free for that matter…

Gluten Free Chocolate Pecan Shortbread cookies

HOW TO MAKE GREAT GLUTEN FREE SHORTBREAD

Now I warn you, these do take a little time to prep as the dough needs to be chilled before you start cutting out the cookies. For those of you who are patient enough to make these (they’re totally worth it), I’ve got a super quick way to speed up the process!

I’m always a little weary when a recipe says to make gluten free dough. 9 times out of 10 it will break apart before I even approach with a cookie cutter! The trick to these gluten free chocolate pecan shortbread cookies is to chill the dough AFTER you roll it out. Then, when you come to cut out the cookies they are already firm and therefore won’t break apart. Genius, I know.

DOUBLE THE PECANS, DOUBLE THE FUN

One of the main flavours I associate with autumn is pecans, which is why they feature twice in this recipe. Toasted in the oven and chopped into small pieces, the delicious nut is incorporated into the buttery dough and sprinkled as a yummy topping.

Toasting the pecans in your oven isn’t a necessary step in the process, however if you have time it is so worth it! Even if it’s just for the delicious smell in your kitchen alone! Toasting the pecans will add a crunchy texture to the shortbread cookies, as well as creating a delicious aromatic nutty flavour. If you want to skip this step and use normal pecans that’s absolutely fine. However, it will change the texture of the cookie slightly.

Gluten Free Chocolate Pecan Shortbread cookies

DECORATING YOUR GLUTEN FREE PECAN SHORTBREAD COOKIES

Now to the fun part, the decoration! Once the hard work is done and you’ve rolled out, chilled and baked your cookies to perfection, it’s time to add decoration! I’ve gone for a yummy dipped chocolate effect, using 70% dark chocolate. This step is so satisfying and creates such a pretty contrast against the shortbread cookies!

I find it easier to have a little production line going for this stage. You will need:

The cooled cookies on a tray
Baking tray lined with parchment paper
Melted chocolate in a deep bowl
Chopped toasted pecans

You then simply dip the cookies (one at a time) into the chocolate to create a half & half effect. Next, lay the cookie on the new piece of baking paper and sprinkle over the chopped pecans. Repeat for each cookie until you have them all looking uniform. You can then leave them so the chocolate sets, or eat them with the melted chocolate – either way is delish!

INGREDIENTS

50g pecans
100g almond flour
50g GF oat flour
50g icing sugar
1/2 tsp cinnamon
pinch salt
115g unsalted butter
2 tbsp maple syrup
100g dark chocolate

RECIPES

  1. Preheat oven to 170C/150 fan and spread the pecans on a baking tray. Pop in your oven for 5-10 mins until toasted and fragrant.
  2. Once cooled, chop into smaller pieces and set aside.
  3. To make the dough, mix together the almond flour, GF oat flour, salt and cinnamon – set aside.
  4. In a medium mixing bowl, beat the butter using a hand mixer until light and fluffy. Slowly add in the icing sugar and maple syrup and beat until fully combined.
  5. Slowly add the dry mix into the butter and beat together on a low setting until completely smooth, then gently stir in 3/4 of the chopped pecans, leaving the rest for the toppings.
  6. Roll the dough out between two pieces of baking paper, then place on a baking tray and chill in the freezer for 10 mins.
  7. Use a 48mm or 58mm round or fluted cutter to cut out the cookies. Gently lift them from the baking paper and transfer to a lined baking tray around 2 inches apart. Repeat again until all the dough has been rolled, chilled and cut into cookies.
  8. Bake the cookies, one tray at a time, on the middle shelf of your oven for 10-12 mins.
  9. Let them cool on the baking tray for 5 mins before transferring them to a wire cooling rack to cool completely.
  10. Repeat with remaining baking trays.
  11. While the cookies are baking, melt the chocolate over a Bain Marie or in the microwave until silky smooth.
  12. Dip the cooled cookies in the melted chocolate and set on a piece of baking paper, then sprinkle over the remaining chopped pecans. Leave the chocolate to set before serving – enjoy!

Sophie x

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