Baby Pecan Pies

Ingredients

125g butter
1 cup flour
1/2 cup CSR icing sugar
1 cup pecans
60g butter, melted
1 egg
1 cup CSR soft brown sugar
1 tsp vanilla essence

Method

(makes 16)

Place the 125g butter, flour and icing sugar into a food processor and mix until the pastry forms a ball. Divide into 16 pieces and press the pastry into the bases and up the sides of non stick (or well greased) mini muffin tins. Refrigerate for at least 30 minutes. Divide the pecans between the chilled pastry cases, breaking the nuts as required. Mix melted butter, egg, brown sugar and vanilla until smooth and 'gluey' and spoon or pour carefully over the nuts. Do not overfill each pie. Bake at 180°C for 20 to 25 minutes. Lift pies from tin and cool on a wire rack.

Raw Caster Sugar

Ingredients: Cane sugar

CSR Raw Caster Sugar is one of baking’s best kept secrets! CSR Raw Caster Sugar combines the honey-like flavour of raw sugar with a finer crystal size that is ideal for baking. The smaller crystal size dissolves quickly and caramelises evenly, giving baked goods a lovely light golden brown finish.

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.