Pecan Toffee Shortbread

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

Directions

1. 1

   Preheat the oven to gas 4/180/350 degrees.Grease and line a 7x11" pan with silicone paper.

2. 2

   Put the coffee into a bowl and pour the hot water over.Leave to infuse for 4 mins,then strain.

3. 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. 4

   Press the dough into the pan and prick all over with a fork.Bake for 20 minutes.

5. 5

   For the topping,put the butter,sugar and syrup into a pan and heat until melted.Bring to a boil,then allow to simmer for 5 mins,then add the nuts.

6. 6

   Spread the topping over the base,and leave to go cold.

7. 7

   When cold,cut into fingers and serve.