119
Oatmeal, cocoa and pecan shortbread
Ingrédients
- 80 g brown sugar
- 165 g Half-salt butter
- 185 g flour T55
- 150 g roasted cocoa nibs
- 150 g pecan nut
Instructions
- For the grits, I roasted mine at 160°C for 15 minutes. Do this if you buy it raw.
- Place the brown sugar and butter in a bowl and mix well until creamy.
- Add the flour and mix again.
- Mix until smooth. Pour in the chopped pecans and cocoa nibs.
- Weigh out 60g dumplings to make 12 large shortbreads.
- Bake for 30 minutes at 160°C over fan assisted heat. The shortbread should be well browned.
- Leave to cool before storing in an airtight tin.
Nutrition
Calories: 339kcalCarbohydrates: 22gProtéines: 4gFat: 27gLipides saturés: 12gCholéstérol: 30mgSodium: 91mgPotassium: 80mgFibre: 3gSucre: 7gVitamine A: 351IUVitamine C: 0.1mgCalcium: 20mgFer: 1mg
Vous avez essayé cette recette ?Let us know how it was!
