4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
Chop butter into small pieces, take a handful of pecans and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.
Turn the mixture out onto floured surface and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.
Roll into a large sausage fill a plastic bag with some demorara sugar put the shortbread sausage into the bag and coat the outside edges in the sugar.. remove and cut into thick slices (my preferred option its quicker!)
Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.
Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.