I found a recipe for a coffee pecan slice in my copy of the Australian Women's Weekly Baking Collection. The book was a subscription gift and until now, I've not made anything from it. I used the base from the recipe and adapted the filling to reflect the flavourings of the bourbon ginger pecan pie recipe.
The slice is pretty simple to make - just a buttery shortbread base topped with a ginger flavoured pecan pie type filling. Instead of maple syrup I used golden syrup and used Bundaberg rum instead of bourbon. I am after all a girl from Brissie.
Once the slice was cooked, I let it cool for a while so the base would harden.
Once the slice was cold, I cut myself a piece and poured a nice cup of tea.
I sat down to enjoy my cup of tea with my ginger pecan square. The base isn't as crisp as I expected so next time I'd only use plain flour in the base. The ginger flavour develops over time so they're even nicer the day after baking.
Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Ginger Pecan Slice (makes 24 pieces)
125 g (4 oz) butter, cut into cubes
¼ cup (55g)) caster sugar
½ tsp vanilla extract
1 cup (150 g) plain flour
¼ cup (38 g) self-raising flour, sifted
1½ tbs plain flour
⅓ cup (75g) brown sugar, firmly packed
2 tbs finely chopped crystallized ginger
1 tsp ground ginger
1 tsp finely grated fresh ginger
½ cup golden syrup
60 g (2 oz) unsalted butter, melted
1 tsp vanilla extract
2 tsp rum (optional)
2 cups whole toasted pecans
Preheat oven to 200°C/400°F. Grease and line base and sides of a 30cm x 20cm pan with baking paper. Ensure baking paper extends 2cm above rim of pan.
In a small bowl cream the butter, sugar and vanilla until light and fluffy. Sift the 2 flours together and add to the butter mixture in 2 batches. Press the mixture into base of prepared pan smoothing with back of a spoon. Bake for 12 minutes until just golden around the edges. Remove from the oven and let the base cool for 10 minutes. While the base is cooling, reduce the oven temperature to 180°C/350°F and prepare the topping.
Mix all the dry ingredients together in a small bowl. In a small jug, combine the eggs with the remaining ingredients; gradually pour the egg mixture into the flour mixture and stir until smooth. Pour the topping over the base, and then arrange the pecans over the topping. Return to the oven and bake for another 25 minutes until the top has puffed and is golden. Remove the slice from the oven and allow to cool completely in the pan, before using the paper to lift out onto a wire rack. Cut into squares to serve.
The slice will keep for a week in an airtight container.
As the recipe yields 24 pieces and I'm not a greedy piggy, I've put a few pieces aside for the cook (that would be me) and took some to my neighbours. The rest, I'll be sharing with my workmates.
I hope you all enjoyed your weekends after the sadness of last week. See you again next week with some more baking from my kitchen.
Bye for now,