For topping, whisk melted butter, brown sugar, maple syrup, vanilla, salt, and egg until smooth. Stir in chopped pecans and pour over shortbread base. Bake for 22 to 25 minutes, until bubbling around the edges. Cool completely before slicing.

  Acknowldegments

  Discovering new places to enjoy afternoon tea continues to be a delight, as does learning more all the time about tea and the wonderful treats that go with it.

  Special thanks to my good friend Cheryl Freedman, who read an early version of this manuscript with her keen editor’s and mystery lover’s eye and provided valuable comments. Also to my agent, Kim Lionetti of Bookends, and the team at Kensington for allowing me to indulge my passion for writing and for afternoon tea.

 

 

  Vicki Delany, Trouble Is Brewing

 

 

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