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Wednesday, October 3, 2012

Week 2 of 12WOCT: Walnut Toffee Shortbread

It is indeed Week 2 of our 12 week party. I think this ones going to fly by faster that the previous ones. This week, I used a recipe from "The Cookie Book", the original one being a Pecan Toffee Shortbread. Well pecans aren't available here, so I used the next best thing - Walnuts. I've wanted to try this recipe for a while. It has a hint of coffee, some toffee, some nuts for crunch and is in all quite a treat. This is quick and easy to put together. A few things I will do when I make these next is chop up the walnuts into smaller pieces and probably cook the toffee for a couple of minutes more, I would've liked it a little thicker. But overall, I like the cookie, it goes well with my afternoon cup of tea.  My sister in law and her husband dropped by the day after these were made and I served these bars up with a hot cup of tea and they were wiped off - isn't it the best when that happens? If you like walnuts, you'll like these.

Walnut Toffee Shortbread
Makes 20

For the cookie base - 
1 tbsp coffee powder
1 tbsp recently boiled water (still hot)
1/2 cup butter, softened
1/2 cup castor sugar
2 tbsp creamy peanut butter
2/3 cup cornflour
1 2/3 cup all purpose flour

Preheat the oven to 180ÂșC. Grease and line a 7" x 11" pan with grease proof paper.

Pour the coffee powder in a small bowl and pour the water over it and dissolve. (I used instant coffee, if using ground coffee, leave to steep for 4 minutes, then strain and keep aside.)

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

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

For the topping - 
3/4 cup butter
3/4 cup soft light brown sugar
2 tbsp golden syrup / light corn syrup
1 cup shelled walnuts, chopped

Put the butter, sugar and syrup in a pan and heat until melted.

Bring the mixture to a boil and simmer for 5 minutes.

Stir in the nuts and spread the topping evenly over the cooked base.

Leave to cool in the tin itself.

Cut into bars or squares, remove from the tin and serve.

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  1. Walnut toffee short bread looks yummy...

    1. Thanks Reshmi!


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