Pecan Shortbread

Step 1

Preheat the oven to 180°C / 160°C Fan / Gas Mark Line two large rectangular baking trays with greaseproof paper.

Step 2

Place the pecans in the mixing bowl. Blitz 2 Sec. / Speed Add the coconut oil, banana, sugar, flour, vanilla extract, salt and xanthan gum and combine 20 Sec. / Speed 6.

Step 3

Pour the mixture onto a floured surface and divide in half. Shape each half into a sausage shape approx. 5cm diameter and wrap in cling film individually. Freeze for at least 20 minutes. You can at this stage also freeze them for up to three months for later use.

Step 4

Remove the log from the freezer and unwrap. Cut into 1cm thick circles. Place on the prepared trays and bake in the oven for 10-15 minutes until lightly golden. Remove and leave to cool on a wire cooling rack before serving. You can store them in a biscuit tin for up to four weeks. Enjoy!