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walnut and pecan slice

Updated: Nov 14, 2020



I really, really, really love nuts. Especially walnuts and pecans, as you will come to notice, if you haven't already. The pecan pie is a lovely thing to make, but this is a more everyday sort of recipe - easier to serve in little morsels. It's based on a lovely recipe from The Hummingbird Bakery in Kensington, London. They use all sorts of nuts for theirs, but I think this combination is KING. I also want to try adding ginger - so I'll keep you posted on that front.


Makes about 16 small slices - I used a 23cm square cake tin


Base:

150g plain flour

40g icing sugar

120g soft butter


Topping:

100g pecan halves

100g walnut halves

50g butter

50g golden syrup

110g light muscovado or brown sugar

2 large eggs


Preheat the oven to 170°C and line a baking tin with baking parchment.

In a food processor or mixer, whizz all the base ingredients to form a dough. Press this in to the prepared tin. Using another square of baking paper, use your hands to smooth the dough to the edges, making sure there's a little going up the sides.

Place in the oven and bake for 20 mins until pale golden.

While the base is baking, prepare the topping. Melt together the butter, sugar and golden syrup over a low heat, remove from the heat and cool slightly. In a small bowl, lightly whisk the eggs. Pour the butter/sugar/syrup mixture in to the egg mixture and stir to incorporate.

Scatter the nuts evenly over the pastry base, then carefully pour the topping mixture evenly over the nuts.

Bake in the oven for another 20 minutes until the topping is a dark golden brown.

Allow to cool before cutting.


ENJOY!

Print Version:

Walnut and Pecan Slice - Print Version
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You can use any nuts for this of course - just make sure it all adds up to 200g! I'm going to try 2 tsp of ground ginger in the base and chopped glacé ginger in the topping next time... with just walnuts I think. I'll post the results here....
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2 Comments


Madeleine Pierard
Madeleine Pierard
Apr 21, 2020

Oh Lucie I'm so sorry! Was the butter soft? (I've also noticed I forgot to write 'grams' in the ingredients). You need to process it for quite a while until it forms a ball. Because it's twice-baked, you only bake the base until the edges are golden and the main part of it a much paler colour. I had to press it in with a square of baking paper as I mentioned, but it works a treat that way.

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I just LOVE your recipes, dear Maddie!! You've inspired me to enjoy lockdown enforced daily cooking a heck of a lot more, so thank you!! We all adored your pecan walnut slice, which was soooo good, except my base was rock hard - has that ever happened to you? Like I literally almost couldn't cut through it. I wasn't paying masses of attention when making it and I chucked in all the ingredients into the food processor, rather than first mixing butter and icing sugar and then adding the flour. The result was really crumbly and I just pressed the crumbs into the tin. Also, my oven is rubbish, so it could have been that. Anyway, I'll try again but…

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