It was my daughter’s ball on Saturday and she decided to make the dress!!! Great, 
Ahh ahhh. Over two months she had cut out the pattern and made the skirt, only 🙁 Then with 2 weeks to go, she handed over the reigns and “let me do the rest.” Yay, alleluia the stress of waiting and not being in control was getting a bit much!
!!!!! 
I ripped into it that very day, didn’t want her changing her mind, the various pattern pieces, darts, lining, boning -it was hard enough for me let alone someone who hasn’t done much sewing! Completed, phew, with our combined effort, she looked gorgeous on the night.
roasted pecans 🙂
I whipped up these biscuits last Monday night, amid sewing the hoop lining into the skirt!! Haha such fun 🙂
I roasted the pecan nuts and chopped them up. Then measured out the butter and whisked it to a mayonnaise texture. (70g didn’t seem like much for shortbread but I was following the recipe. 
Then I added the icing sugar and flour and nuts. The mixture was quite crumbly. If I had been making this recipe I would have added more butter to make it bind better. Nothing worse than a crumbly shortbread mixture! 🙁
I rechecked the quantities and discovered that I had added 80g instead of 175g. I had been looking at the nuts!
Cookie dough…YUM !!!
So I mixed in another 100g of butter and ended up with a luscious dough that bound beautifully. The resulting biscuits with melted dark chocolate brushed onto the back were outstanding.
Dark chocolate on the back 🙂
I would have to say roasted pecans and dark chocolate in shortbread should be a thing. It’s amazing.
I had one of the nutty chocolaty short breads for breakfast with a nice hot cuppa tea and said to my daughter, “you can’t talk about something if you haven’t tried it.” That was my excuse.
