Pecan Toffee Shortbread

Ingredients

Crust:

•1 tbsp roasted barley, endive,

•1 tbsp hot water

•½ cup butter, softened

•2 tbsp peanut butter

•½ cup sugar

•2/3 cup cornstarch

•1 2/3 cup flour

Topping:

•¾ cup butter

•¾ cup light brown sugar

•2 tbsp corn syrup

•1 cup pecan nuts, halved

Preparation

1.Grease a 8x 8 inch pan.

2.In a small bowl, mix coffee alternative with hot water and let it stand for 4 minutes.

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

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

5.To make the topping, put the butter, sugar, and syrup in a pan and heat until melted. Bring the mixture to the boil and simmer for 5 minutes. Stir in the pecan nuts and spread the topping evenly over the base. 6.When the shortbread is cool, cut into bars. Remove from the pan and serve.

Serves

16‐24 pieces

By Madhavi Davi Dasi