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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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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. 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 |
Directions:
1. Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11 pan with silicone paper.
2. Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
3. 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.
4. Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
5. 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.
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