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Pecan Toffee Shortbread

PECAN TOFFEE SHORTBREAD
Chef Vanessa Musi 
[email protected] 
www.vanessamusi.com 
https://www.instagram.com/chefvanessamusi/ 
 

INGREDIENTS:  
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 
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METHOD: 
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. 
Mix.
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.
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