Rum Praline Short Bread Bites

Contains walnuts

Ingredients

• 1 cup pecan halves (I used walnuts instead)

• 1/4 cup firmly-packed brown sugar

• 2 tbsp whipping cream

• 2 1/4 cups plain (AP) flour

• 1 tsp salt

• 1/2 tsp baking powder

• 1 cup butter, softened

• 2/3 cup icing (confectioners) sugar

• 1 tbsp dark rum

• 2 tbsp vanilla extract

• 2 tbsp raw sugar

Instructions

• Pre-heat the oven to 160C (350F) fan-forced.

• Line a shallow, square baking tin with baking paper so it extends over the side (doesn't need to be neat or buttered - it's more so you don't have to clean the tin afterwards.

• In a bowl, combine the pecans, brown sugar and cream.

• Spread the nut mixture over the pan so it is flat and in one layer.

• Bake for 18-20 minutes or until the coating on the nuts is dry and crystallises (stir once halfway through the baking time).

• Lift the sheet of baking paper out of the tray and place it on the bench for the nuts to cool completely.

• Place the cooled nuts and 1/4 of a cup of the flour in the bowl of a food processor and blitz until the nuts are finely ground then set them aside.

• Sift the flour, salt and baking powder into a bowl and set aside.

• In the bowl of an electric mixer, beat the butter for 30 seconds then add the icing sugar and beat until smooth.

• Add the rum and vanilla and beat them through then beat in the flour mixture just until combined.

• Take the bowl off the stand and stir in the nut mix.

• Form it into a ball, shape in a disc and wrap in plastic wrap then refrigerate for 4 hours.

• Pre-heat the oven to 150C fan-forced (325F) and line two baking trays with baking paper.

• Roll the dough out between two sheets of baking paper until it is 27x35cm (11x13").

• Sprinkle the top with raw sugar.

• Use a pizza roller cutter or sharp knife to cut it into 2cm (1") squares. I eye-balled it but you can use a ruler.

• Place the squares 1cm (1/2") apart on the trays then use the blunt end of a skewer to poke 4 holes into each square. You may need to do to batches.

• Bake for 10-12 minutes or until light golden.

• Transfer to a wire rack to cool completely.