Pecan Toffee Shortbread

Ingredients
Crust:
•1 tbsp ground coffee alternative (roasted barley, endive, etc.)
•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
Grease a 8x 8 inch pan.
In a small bowl, mix coffee alternative with hot water and let it stand for 4 minutes.
Cream the butter, peanut utter, sugar, and coffee alternative until light. Sift the cornstarch and flour and mix in to make a smooth dough.
Press into the base of the pan 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 the mixture to the boil and simmer for 5 minutes. Stir in the pecan nuts and spread the topping evenly over the base. When the shortbread is cool, cut into bars. Remove from the pan and serve.
Serves
16‐24 pieces