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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Coffee shortbread is topped with pecan studded toffee...yummy Ingredients:
1 tbsp ground coffee |
1 tbsp near boiling water |
1/2 cup butter, softened |
2 tbsp peanut butter |
1/2 cup superfine sugar |
2/3 cup cornstarch |
1 2/3 cup flour |
topping |
3/4 cup butter |
3/4 cup liight brown sugar |
2 tbsp light corn syrup |
1 cup shelled pecan nuts, halved |
Directions:
1. Preheat the oven to 350 degrees
2. Gease and line a 7 x 11 inch pan with waxed paper.
3. Put coffee in a small bowl and pour the hot water over it. Leave to steep for 4 minutes. Strain through a sieve into a bowl. Discard the grounds.
4. Cream butter, peanut butter, sugar and coffee until light. Sift the corstarch and flour together and mix in, it will make crumbs.
5. Press into the base of the pa and prick all over with a fork. Bake for 20 minutes.
6. Topping: put butter, sugar and syrup in a pan ad heat until melted. Bring the mixture to a boil.
7. Simmer for 5 minutes, then stir in pecan nuts. Spread the topping evenly over the base. Leave in the pan until cold, then cut into squares.
8. Remove the pan and serve.
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