PECAN TOFFEE SHORTBREAD
Chef Vanessa Musi
112 gr cane sugar
225 gr grass fed butter such as Kerry
3 gr vanilla
340 gr Spelt flour such as Bobs Red Mill
2 gr fine sea salt
30 gr chopped pecans, lightly toasted
20 gr chopped toasted sunflower seeds
35 gr toffee bits such as Heath bars
Preheat oven to 350 F degrees.
Prepare dough in advance.
Sift flour + salt.
In the mixer with the paddle attachment cream butter + sugar until this soft and integrated.
Add sifted flour with salt in two parts.
Beat to integrate, add nuts and toffee.
Shape into a squared log.
Wrap in plastic and refrigerate min 2 hrs for the dough to hydrate.
Cut cookies into squares place onto a perforated baking sheet with Silpat.
Bake approx. 10 minutes or until lightly golden in a preheated 350 F oven.