Pecan Toffee Shortbread

Submitted by Noo8820

"Shortbread topped with pecan studded toffee. Mmm… delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 20

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. 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.

Reviews

[I'mPat]

Made this for the DS to take to his adult music recreation group where they very much enjoyed it. I baked at 170C fan forced oven and the base was a lovely golden colour after 18 minutes. I used a mix of pecans (4oz) and macadamias (2oz). Thank you Noo, made for Please Review My Recipe.

 

[breezermom]

I made these last night, and ooooh! They are so good. I love toffee, and usually its on top of chocolate, so this was a pleasant surprise for me. I let DS eat 2 pieces, I ate one, and took the rest to work the next morning. By 10 am, there were none left....everyone was asking me if I had more at home that I could bring in the next day! Thanks you so much for sharing a delicious recipe!

 

[Katzen]

Oh my gosh, these are so decadent! And easy! Like WC, I took them with me and didn't have a single one left to take a picture of! So, I will be forced to make them again. How tragic! ;o) I used whole pecans, and wow, did that ever up the visual appeal to irresistable! The shortbread was delicious, too. Thank you, Noo - this is SO GOOD! Made for PRMR Tag.

 

[weekend cooker]

Well, here is another recipe that I took to work, and I wish I had made more. We, the first group to takes breaks, unfortunately we ate it all, so the second group didn't luck out. The flavor was FABULOUS. I did add some extra pecans though, and nothing beats this topping. DELICIOUS !! Made for 1-2-3 hit wonders.

 

[Lavender Lynn]

DH made this and made a dialect translation mistake: he used corn meal instead of corn starch for "corn flour." As a result, our cookies have a whole-grain texture that wasn't intended but also isn't half bad! So they feel healthful but this is a guilty pleasure: it's clearly not a low-fat or low-sugar recipe. Regardless, the cookies are tender and sinfully delicious! If they're this good done wrong, we'll have to try them again to see what they could be. Made for PRMR, Feb. 2009.