Sweet and fruity birch syrup gives this buttery treat a Manitoba spin
Ingredients
2 cups all-purpose flour
1¼ cup light brown sugar, divided
1 tsp sea salt
1 cup cold salted butter, divided
1 cup light corn syrup
¼ cup birch syrup (The Canadian Birch Company)
2 large eggs
1 Tbsp vanilla extract
2¼ cups whole raw pecans
Method
- Preheat oven to 350°F. Line a 8×8 baking dish with parchment. Set aside.
- Combine flour, ½ cup of light brown sugar, ½ tsp salt, and 3/4 cup butter in a food processor and pulse until mixture begins to form small lumps.
- Sprinkle mixture into the baking dish and press, creating an even layer of shortbread crust. Bake for 20 minutes or until golden brown in colour.
- To make filling, melt the remaining 1/4 cup of butter in a medium bowl. Whisk in the corn syrup, remaining ¾ cup of brown sugar, birch syrup, eggs, remaining ½ tsp salt, and vanilla extract. Add pecans and stir.
- Pour onto prepared shortbread crust. Bake for 20-25 minutes until the center is set and the pecans start to brown.
- Cool the baking pan on a wire rack. Remove from baking pan and allow to cool completely before cutting and serving.
Yields 9-10 servings.