For the dough
200g unsalted butter, at room temperature
3/4 cup all-purpose flour, sifted
1 pinch of salt
2 1/2 cups all-purpose flour
For the topping
100g unsalted butter
1/2 cup confectioners' sugar
6 tablespoons orange blossom honey
2 tablespoons granulated sugar
4 tablespoons heavy cream
1 pinch of salt
2 1/2 cups pecan halves, chopped in half
1/2 teaspoon vanilla extract
For the dough
200g unsalted butter, at room temperature
3/4 cup all-purpose flour, sifted
1 pinch of salt
2 1/2 cups all-purpose flour
For the topping
100g unsalted butter
1/2 cup confectioners' sugar
6 tablespoons orange blossom honey
2 tablespoons granulated sugar
4 tablespoons heavy cream
1 pinch of salt
2 1/2 cups pecan halves, chopped in half
1/2 teaspoon vanilla extract
Prepare the dough
In a stand mixer, beat the butter and confectioners' sugar until light and fluffy
Add the flour and salt gradually, beating after each addition, until a pliable dough forms
Line a 20x30cm rectangular baking dish with the dough, pressing it into the corners and edges
Poke holes all over the dough with a fork
Allow to chill for 15 minutes or until firm, then bake in a moderate oven (170°C) for 15 minutes or until golden
Remove from the oven and allow to cool slightly
Keep the oven on
Prepare the topping
Heat all ingredients except the pecans and vanilla extract in a saucepan over medium heat, stirring constantly, for 1 minute or until boiling
Remove from heat and add the pecans and vanilla extract
Pour over the dough and spread evenly
Return to the oven for 15 minutes or until the topping bubbles
Allow to cool, then unmold and cut into squares.
