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Chocolate, date and pecan shortbread recipe image

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Ingredients

125 g g butter butter
(room temperature)
75 g g Caster sugar Caster sugar
150 g g flour flour
(plain)
20 g g cornflour cornflour
40 g g pecan nuts pecan nut
(chopped)
40 g g dates date
(chopped)
0.5 tsp tsp vanilla essence vanilla essence

To decorate

150 g g milk chocolate milk chocolate
(cooking chocolate)
Multi-coloured strands Multi-coloured strands

Chocolate, date and pecan shortbread

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37 min
(28)

Method

This Ramadan we've teamed up with Instagrammer, YouTuber and mum Anisa, to share some of her favourite Ramadan recipes - like this chocolate, date and pecan shortbread. She says, "growing up, Ramadan and Eid was a special time for me and my family and I want it to be the same for my kids. So I treat them with this lovely, sweet treat for Ramadan and Eid."

This recipe takes 25 minutes plus cooling time.

  1. Preheat the oven to 160°C/140°C fan/gas mark 3. Line 2 baking trays with parchment.
  2. Using an electric whisk, cream the butter and sugar together until light and fluffy. Beat in the flours, pecans for crunch, dates to add power and a hint of vanilla for sweetness. Bring together to form a soft dough.
  3. Briefly knead the dough, then roll out to 6mm on a floured surface. Cut into desired shapes using cutters, spacing the biscuits out across the lined trays - they’ll spread as they bake.
  4. Bake for 8-10 minutes, until lightly golden, then remove from the oven and arrange on a wire rack until cool.
  5. To decorate, break up the milk chocolate and microwave in 20-second bursts until melted. Dip a corner of each biscuit in the chocolate and garnish with sprinkles for colour.

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