Pecan Coconut Shortbread Crumble
I do love this crumble topping. Or this shortbread. Or this added to anything! The Thermomix Strawberry Meringue Cake with this crumble through it is a revelation. SO good. The recipe was part of our Humble Crumble Recipe book from last year's pop up shop...and here we are, at that time of year again. No pop up shop though, but recipes for you nonetheless. This is a keeper. Pin it!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 80 Grams raw caster sugar BUY
- 40 Grams white rice
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon vanilla bean paste BUY
- 250 Grams butter cold and cubed BUY
- 300 Grams plain flour BUY
- 1 egg yolks
- 80 Grams pecans
- 1 Handful shredded coconut BUY
Preheat oven to 160°C and line 2 baking trays with paper.
Place sugar, rice and salt into the Thermomix bowl and mill 10 sec/speed 10. Open lid slowly as there is a lot of residual dust.
Add vanilla and butter and chop 6 sec/speed 6.
Add flour and egg yolk and blend 6 sec/speed 6.
Add pecans and blend 3 sec/speed 6.
Tip mixture out onto the lined baking trays and sprinkle with the coconut.
Bake 10 - 15 minutes until golden and fragrant. Use on fruit mix of choice.
Alternatively, wrap into logs in baking paper. Rest in the fridge (or store in the freezer) and slice and bake on demand!
This is just one of our Insider recipes. Join us today and start cooking!