Pecan Toffee Shortbread

• 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.
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.

ground coffee, nearly boiling water, butter, smooth peanut butter, caster sugar, cornflour, flour, topping, butter, brown sugar, golden syrup, pecans

Taken from www.food.com/recipe/pecan-toffee-shortbread-309172 (may not work)