Pecan Shortbreads with Mascarpone and Strawberries
Photography by Josh Griggs.
Melt-in-the-mouth shortbreads sandwiched with mascarpone and juicy strawberries – a perfect summer afternoon-tea treat.
INGREDIENTS
125 grams butter, very soft but not melted
½ cup icing sugar
1 teaspoon vanilla extract
½ teaspoon whole aniseed, toasted
70 grams pecans, roasted and finely ground
⅔ cup plain flour
¼ teaspoon baking powder
pinch sea salt
To assemble
200 grams mascarpone
1 punnet strawberries, sliced
icing sugar, to dust
METHOD
Preheat the oven to 160°C fan bake.
Beat the butter, icing sugar, vanilla and toasted aniseed until pale and creamy.
Add the combined ground pecans, flour, baking powder and salt and beat to combine. Spoon the mixture into a piping bag fitted with a large fluted nozzle. Pipe into 16 oval-shaped biscuits about 6cm long and 2cm wide on a lined flat baking tray, leaving a 3cm space between each one.
Bake for about 12–15 minutes until the biscuits are lightly golden. Transfer to a wire rack to cool completely.
To assemble: Spread the flat side of each biscuit with a layer of mascarpone and sandwich together with sliced strawberries. Dust with icing sugar to serve. Makes 8 double biscuits
Cook’s note: Don’t stir the mascarpone before using or it will be too soft to spread on the biscuits.
Pantry note: Aniseed is not the same as star anise. Aniseed is the spice used to make the French drink Pastis and is widely used in Europe to flavour breads and cakes. Star anise is a small star-shaped spice with 5–6 points each containing a seed. It is used in Chinese Five Spice and many Asian recipes.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!