Tis the season for delicious foods and Christmas parties.
It's also that time of the year when you've had enough of work; you're feeling a little fed up with the losers who can't navigate a shopping centre carpark; and you are struggling to find anything suitable for that one person you always struggle to buy for.
And now you're scrambling to think of something to take to that neighbourhood barbecue or family gathering this weekend.
Don't worry. I've got your back.
M I N I P E C A N P I E S
|Mini Pecan Pies|
These are the perfect, "easy to make, bite-sized so everyone gets a taste, but still delicious enough to impress" dessert.
Can be served as they are; or with a dollop of cream or scoop of icecream.
To make pastry
200g (1 + 1/3 cups) plain flour
Pinch of salt
125g chilled unsalted butter, chopped
1 egg, lightly beaten
Combine flour and salt in a large bowl. Add butter and, using your fingers, rub into flour mixture until it resembles fine breadcrumbs. Make a well in centre of flour mixture. Combine egg and 1 tablespoon iced water in a small bowl, then pour into well. Using a round-bladed knife, stir until mixture forms a dough.
Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 200C. Place dough on a lightly floured work surface and roll out
Use a cookie cutter (or a wine glass if you’re like me and didn’t have a cookie cutter handy!) to cut dough to fit muffin tin moulds.
Bake for 10 minutes or until light golden. Reduce oven to 175C.
To make the filling
50g unsalted butter, chopped
150g (2/3 cup firmly packed) brown sugar
160ml (2/3 cup) golden syrup
3 eggs, lightly beaten
1 teaspoon vanilla extract
240g (2 cups) pecan halves
Place butter, sugar and golden syrup in a small saucepan over low–medium heat and cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Remove from heat and set aside to cool slightly. Add eggs and vanilla, and whisk to combine. Fill mini pastry cases with pecans and pour over golden syrup mixture. Place on an oven tray and bake for 20 minutes or until filling is browned and firm to the touch. Cool in pan to room temperature.
Here's a little behind-the-scenes snapshot, including my ever diligent Supervisor - Miss Emmy.
|Miss Emmy supervising my photoshoot|