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thermomix pecan shortbread

Pecan Shortbread

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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24

This is the best  pecan shortbread if you are looking for something full of flavour, gluten free and easy to make using your Thermomix. They are the perfect snack size and make a beautiful addition to your afternoon tea menu. 

They store really well in a biscuit tin and you could even coat them in a bit of vegan chocolate. Don't you just love having a good biscuit at home? I personally love the idea of a fast and healthy pecan shortbread recipe. This one is not only gluten free and vegan but also one of the fastest recipes from my new book It's Teatime

The tester feedback was very clear "Wow, these were really great. I really liked the addition of fresh banana – kids & husband loved them and as I’m gluten intolerant was happy to have a GF recipe!" I think they deserve a go. 

It's Teatime is a true masterpiece. The ideal book for anyone who is looking to throw an unforgettable afternoon tea party at home or just make the most gorgeous looking bakes. From savoury bites to the most delectable cakes, this book is packed with inspiration for the ultimate treats. With 70 recipes, tips and tricks and a bit of history, you can use this Thermomix recipe book to make the ultimate afternoon tea. 

Find out more about this gorgeous new addition to my Thermomix recipe book collection.


  • 50 g pecan nuts
  • 200 g coconut oil
  • 1 ripe banana halved
  • 150 g raw cane sugar
  • 300 g gluten free plain flour
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 1 tsp xanthan gum


  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two large rectangular baking trays with greaseproof paper.
  2. Place the pecans in the mixing bowl. Blitz 2 Sec. / Speed 5. Add the coconut oil, banana, sugar, flour, vanilla extract, salt and xanthan gum and combine 20 Sec. / Speed 6.
  3. Pour the mixture onto a floured surface and divide in half. Shape each half into a sausage shape approx. 5cm diameter and wrap in cling film individually. Freeze for at least 20 minutes. You can at this stage also freeze them for up to three months for later use.
  4. Remove the log from the freezer and unwrap. Cut into 1cm thick circles. Place on the prepared trays and bake in the oven for 10-15 minutes until lightly golden. Remove and leave to cool on a wire cooling rack before serving. You can store them in a biscuit tin for up to four weeks. Enjoy!
Nutrition Facts
Pecan Shortbread
Amount Per Serving
Calories 161 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Sodium 5mg0%
Potassium 41mg1%
Carbohydrates 17g6%
Sugar 6g7%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.4mg0%
Calcium 4mg0%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Sofia Fachruddin on April 21, 2017 at 2:26 am

    It looks so delicious! I would like to try this recipe however can I replace the gluten free plain flour with normal plain flour and can I omit xanthan gum?

    • Weehooey A Weehooey A on April 21, 2017 at 3:37 pm

      Hi Sofia yes of course you can 🙂 x

      • Linda Laming on October 13, 2019 at 1:48 am

        I’ll do the same but what do you use instead of xanthan gum? It looks amazing!!!

        • Sophia H Sophia H on February 11, 2020 at 11:06 am

          I find this one is a difficult one to replace but psyllium husk powder works.

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