Saturday, 23 May 2009
No, not millionaire's shortbread this is trillionaire's, as it's that much richer you see ;) I've been wanting to experiment with this since making Veganomicon's Smlove Pie . While I thought the pie was very yummy I was most impressed with the peanut butter caramel and maple candied pecan topping. I wasn't sure if it really went with the chocolate tofu base as they kind of overpowered it and kept thinking they would make a great bar cookie with a shortbread base, like millionaire's shortbread.
I just used my shortbread recipe from the cinnamon toast cookies then followed the recipe for the caramel and pecans. They are very good but I'm still not 100% happy with my cookie recipe, it's nice and light and crumbly but the taste isn't as good as could be. I think it just needs some more sugar, next time I would add 75g and some vanilla extract, I think that would solve it.
Only other change I would make is the pecan topping, I was trying to be too fancy laying them out in rows where really you want a bite of pecan everywhere so next time would chop them up and sprinkle all over, or even chop them and stir them into the caramel.... either way they are yum and fantastic with a cup of coffee!
You'll need to make the pecans first:
Maple Candied Pecans: (this makes more than you need but they are fab to snack on!)
110g pecans (1 cup)
2 tsp vegetable oil
1/8 tsp salt
2 Tbsp maple syrup
Cover a large baking sheet with baking paper. Add pecans to a saucepan over medium heat and stir frequently for 3 minutes. Cook, stirring for 2 minutes more - be very careful not to burn them, I didn't go the full extra 2 minutes there. Add the oil and salt and cook for 1 minute, stir constantly. Add the maple syrup and stir until the mixture is mostly dry. Transfer to the baking paper and let cool. As they are cooling break separate them with your hands. They should cool crisp and glossy and not be tacky.
110g vegan margarine
50g caster sugar (I will use 75g next time)
2 Tbsp cornflour
135g plain flour
*1/2 tsp vanilla* - not in original recipe but would be nice
Beat the marg and sugar together until creamy, beat in vanilla if using. Stir in the cornflour, then stir in the flour and salt. Press into a 8" square non-stick pan and place in the fridge for 1 hour. Preheat oven to a low 140C, prick all over with a fork and bake for 30 minutes or until lightly golden and edges start to pull away. Set aside to cool.
Peanut Butter Caramel:
1/3 cup smooth natural peanut butter
3 Tbsp maple syrup
2 Tbsp brown rice syrup
Place all in a saucepan and cook over low heat, stirring until all smooth and thickened, it should fall like ribbons from a fork. Pour over the base and spread out with a spatula. Gently press the pecans into the caramel, either whole or chopped and leave out till the caramel sets.
50g dark chocolate
Melt in microwave and drizzle over! I used a sandwich bag with the corner snipped off.