PECAN TOFFEE SHORTBREAD

Pecan Toffee Shortbread image

Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.

Provided by Noo8820

Time 35m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon ground coffee
1 tablespoon nearly boiling water
8 tablespoons softened butter
2 tablespoons smooth peanut butter
3 ounces caster sugar
3 ounces cornflour
6 1/2 ounces plain flour
12 tablespoons butter
6 ounces soft light brown sugar
2 tablespoons golden syrup
6 ounces pecans, nuts-roughly chopped

Steps:

Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.

Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6

*** Explore more Pecan Toffee Shortbread Recipes »

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