Name: Pecan Toffee Shortbread
Yield: 4 servings
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; Topping; 12 tablespoons butter; 6 ounces soft light brown sugar; 2 tablespoons golden syrup; 6 ounces pecans, nuts-roughly chopped

Servings: 4 persons

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
Topping
12 tablespoons butter
6 ounces soft light brown sugar
2 tablespoons golden syrup
6 ounces pecans, nuts-roughly chopped

1
["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."]

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pecan Toffee Shortbread

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