American Pecan and Demerara Shortbreads
- 49 minutes ago
- 2 min read
There’s something wonderfully comforting about a proper homemade shortbread, and this version with American pecans and demerara sugar brings a lovely twist to a classic bake. It’s simple, satisfying, and exactly the sort of recipe that fills the kitchen with warmth while it bakes.
For me, shortbread is all about texture and balance. You want that delicate, crumbly bite that melts away, but with just enough structure to hold together beautifully. The richness of the butter does all the heavy lifting here, while the pecans add a gentle crunch and a slightly sweet, nutty depth that works perfectly with the buttery base.
Rolling the dough in demerara sugar is where this recipe really comes to life. As the shortbread bakes, that sugar creates a light, crisp coating with a subtle caramel-like crunch. It’s a small step, but it makes a big difference—both in texture and in flavour.
What I love most about this recipe is how unfussy it is. There’s no need for complicated techniques, just a bit of care when bringing the dough together and enough patience to let it chill properly. It’s the kind of bake that’s perfect for a relaxed afternoon, whether you’re making it for guests or simply for a quiet moment with a cup of tea.
Once baked, you’re left with golden slices that are buttery, lightly crisp on the outside, and beautifully tender in the middle. Exactly what a good shortbread should be.
Recipes like this are a great reminder that baking doesn’t need to be complicated to be special. Simple ingredients, a little time, and something delicious to share at the end of it. Happy cooking!
Ingredients
250g butter
125g caster sugar
1 egg, separated
150g American pecans, chopped
100g demerara sugar
300g Plain flour
Here’s how
Cream the butter and caster sugar together until light, pale, and fluffy.
Add the egg yolk and continue mixing for 30 seconds.
Sieve in the flour, add the chopped American pecans, and mix until the dough comes together.
Transfer the dough onto a clean work surface and gently knead it together. Try not to overwork it, as this will make the shortbread tough.
Roll into a log and chill in the fridge for at least 1 hour.
Brush the outside with the remaining egg white, then roll in the demerara sugar.
Chill again for 30 minutes.
Cut into 1.5cm slices and place onto a non-stick baking tray.
Bake in a preheated oven at 160°C for 12 minutes.
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