Preheat your oven to 350 degrees F (180
degrees C). Butter
(or spray with a non stick cooking spray) an 8 inch (20
cm) square baking pan.
In your food processor, place the flour, sugar, and salt and process to combine.
Add the cold butter and pulse until the dough starts to come together and form
clumps. Transfer the dough to your prepared pan and, using your fingertips,
evenly press the dough onto the bottom of the pan. (Can use the back of a spoon
to smooth the surface of the pastry.) Gently prick the bottom of the crust with
the tines of a fork. (This will prevent the crust from puffing up while
it bakes.) Bake for about 20 minutes, or just until pale golden in color. Remove from oven and
place on a wire rack to cool while you make the filling.
Filling: In your food
processor (or with a hand mixer), process (or beat) the butter and sugar until light
and fluffy. Beat in the eggs until incorporated.
Scrape down the sides of the bowl as needed. Then
beat in the corn syrup and vanilla extract. Stir in the flour, salt,
and baking powder.
nuts evenly over the baked shortbread base. Then pour the filling over
the nuts and
bake for about 20 - 25 minutes or
until the filling is set. Remove from oven and place on a wire rack to
cool. Serve at room temperature or chilled.
Makes 16 - 2 inch squares.
Scan for Demonstration Video
1 cup (130 grams) all-purpose
(50 grams) granulated white sugar
1/8 teaspoon salt
1/2 cup (113 grams)
cold unsalted butter, cut into small chunks
1/4 cup (55
grams) unsalted butter, at room temperature
1 cup (200 grams)
firmly packed light brown sugar
2 large eggs,
at room temperature (each egg weighs about 55 grams without the shell)
1/4 cup (80
corn syrup (can use golden syrup or agave)
(4 grams) pure vanilla extract
1 tablespoon (10 grams)
all purpose flour
1/8 teaspoon salt
(2 grams) baking
(50 grams) chopped walnuts or 1/2 cup (60 grams) dark raisins