Adaption from The Essential New York Times Cookbook

Video Demonstration:


Shortbread Base

2 Cups (260 Grams) Flour

½ Teaspoon Salt

½ Cup (100 Grams) Granulated Sugar Sugar (correct video)

½ Teaspoon Vanilla

1 Cup (1/2 Pound/227 Grams) Unsalted Butter, cold and cut into cubes

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2/3 Cup (160 Grams) Maple Syrup

¾ Cup (155 Grams) Brown Sugar

½ Cup (100 Grams) Granulated Sugar

1 Whole Egg

1 Egg Yolk

¼ Cup (57 Grams) Unsalted Butter

2 Teaspoons Vanilla


½ Pound/2 to 2 ½ Cups Toasted Nuts or 2 cups of other extras (Options such as: Pecans, Walnuts, Cashews, Bitter Chocolate, Raisins, Dried Fruit)



  1. In a food processor, place all shortbread base ingredients. Pulse manually until mixture is fine crumb texture (do not let the food processor run on auto).
  2. Preheat oven to 350F/180C and grease a 9 x 13 pan.
  3. Pour shortbread case in the pan, press firmly and ensure base is evenly leveled.
  4. Place and oven and bake for about 10-15 minutes or until the crust has lightly browned.
  5. In the meantime, mix maple syrup and sugar with a whisk and beat in remaining ingredients until well combined.
  6. Pour filling mixture over shortbread crust and evenly spread with a knife or flat edged spatula.
  7. Distribute nuts/extras evenly over filling.
  8. Bake in oven for about 25 minutes or until filling has set.
  9. Let sit at room temperature for about 30 minutes before cutting into squares
  10. Enjoy!


Lasts for at least 1 week. Keep refrigerated in an air tight container.

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