Pecan Toffee Shortbread - cooking recipe

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

Preparation

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.