Step 2
Combine and mix the flour, cornstarch, baking powder, salt, caster sugar and dark brown sugar. Add the butter to the dry ingredients and mix together, using a spatula in a squashing motion to form a dough. Mix in the pecans. Flatten the dough onto a greased 20cm-square slice tin, scatter with the demerara sugar and lightly press it into the top of the shortbread. Use a fork to prick holes in the top of the shortbread, then bake for 40 minutes. Allow to cool, then cut the shortbread into your desired shape.
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