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Pecan Toffee Shortbread

Image of Pecan Toffee Shortbread

15ml/1 tbsp ground coffee
15ml/1 tbsp nearly boiling water
115g/4oz/8 tbsp butter, softened
30ml/2 tbsp smooth peanut butter
75g/3oz/scant ˝ cup caster (superfine) sugar
75g/3oz/⅔ cup cornflour (cornstarch)
185g/6˝oz/1⅔ cups plain (all-purpose) flour

For the topping

175g/6oz/12 tbsp butter
175g/6oz/ľ cup soft light brown sugar
30ml/2 tbsp golden (light corn) syrup
175g/6oz/1 cup shelled pecan nuts, roughly chopped


Makes: 20


1. Preheat the oven to 180°C/350°F/ Gas 4. Lightly grease and line the base of a 18 x 28cm/7 x 11in tin (pan) with baking parchment.

2. Put the coffee in a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain through a fine sieve (strainer).

3. Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix in to make a smooth dough.

4. Press into the base of the tin and prick all over with a fork. Bake for 20 minutes. To make the topping, put the butter, sugar and syrup in a pan and heat until melted. Bring to the boil.

5. Allow to simmer for 5 minutes, then stir in the chopped nuts. Spread the topping over the base. Leave in the tin until cold, then cut into fingers. Remove from the tin and serve.

Energy 278Kcal/1160kj; Protein 2.3g; Carbohydrate 25.7g, of which sugars 15g; Fat 19.2g, of which saturates 8.3g; Cholesterol 31mg; Calcium 29mg; Fibre 0.8g; Sodium 102mg

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