13 August 2013

Maple Pecan Squares

These little squares are so delicious. Moist and full of flavour, they go very well with a cup of tea and are very more-ish.

2 cups plain flour
3/4 cup pecans, finely chopped
1 cup packed light brown sugar
3/4 teaspoon salt
1/4 teaspoon bicarbonate soda
125g unsalted butter, melted and cooled
1/2 cup maple syrup
2 large eggs, room temperature
2 teaspoons vanilla extract

Maple Butter Glaze
1/4 cup unsalted butter
1/2 cup maple syrup
1/4 cup light brown sugar

Pre-heat the oven to 175 degrees Celsius. Line a 20cm x 32cm slice tine with baking paper so that the ends fall over the long sides of the pan.

In a large bowl, whisk together the dry ingredients. In a separate bowl whisk together the melted butter, maple syrup, eggs and vanilla extract. Pour the liquid mixture into the dry ingredients, and mix together until completely combined. Spread the batter in the prepared pan. It will be quite thick and sticky. Bake for 18 to 20 minutes, or until the centre is just barely cooked and set. The slice should be very soft.

While the slice is in the oven, make the glaze.  Melt the butter in a small saucepan then stir in the maple syrup and brown sugar. Bring to a boil over medium heat and cook at a full boil for 2 minutes. Remove from the heat and let cool slightly. Drizzle the warm glaze over the slice.  Allow the slice to cool at least one hour. Use the baking paper to carefully lift the slice out of the pan. Cut into 5cm squares and drizzle with the leftover syrup to serve.

  I have used walnuts, macadamias (Wayne's father has a very productive tree) and almonds instead of pecans and the slice has been delicious. Pure maple syrup gives the better flavour and health benefits, avoid the imitation syrups if you can. Aldi sell pure maple syrup as does Costco (a much larger, 1 litre jug, good value if you use a lot of maple syrup). I also use wholemeal spelt flour instead of plain white - it makes the slice slightly denser but I like the nutritional value compared to plain white flour.

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