Pecan Shortbread Fingers

Preheat oven to 160c (fan-forced). Line a 27x17cm slice tin with baking paper and set aside.

Finely chop the pecans and roast them on a baking tray until just changing colour (don’t over roast and dry them out).

Add the almond meal, arrowroot flour, baking soda and salt to a food processor. Process to mix and produce a fine texture, approximately 15 seconds.

Add the ghee and maple syrup, process until the mixture is smooth and comes together.

Transfer the dough to a bowl and add the cooled roasted pecans, mix well to distribute them evenly throughout the mixture.

Press the dough evenly into the lined slice tin. Place a small piece of baking paper over the mixture and use a glass to roll over the top to create a smooth surface. Use a knife to score the mixture 3/4 way through, 2 x 8 rows to make 16 fingers.

If you are not decorating with the chocolate, you can use a fork to press holes into the dough to decorate and look like traditional shortbread.

Bake for approximately 18 minutes or until lightly golden, turn once while baking for an even colour. Allow to cool in the tin for 15 minutes, then remove to a chopping board and cut through the score marks while still slightly warm. If decorating with chocolate, allow the fingers to completely cool before adding the chocolate.

Melt the dark chocolate in a double saucepan. Place the shortbread fingers on a lined tray and pipe or drizzle chocolate over the fingers. Place the tray in the fridge to set the chocolate.

Store in an airtight container in the fridge and serve at room temperature.