Chocolate peanut butter shortbread sandwiches
By Diana Henry
If you love peanut butter, what could be better than peanut buttercream slathered between two chocolate shortbread biscuits? Sure to go down a treat
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Prep:20 mins
Cook:25 mins
Plus 1 hr chilling - More effort
Nutrition per serving
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kcal 363
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fat 18g
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saturates 10g
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carbs 44g
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sugars 28g
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fibre 4g
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protein 2g
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salt 0.4g
Ingredients
- 150g golden icing sugar
- 225g butter, at room temperature
- 300g plain flour, sifted, plus extra for dusting
- 55g cocoa powder, sifted
- 300g golden icing sugar
- 50g butter, at room temperature
- 100g smooth peanut butter
- 2-3 tbsp milk
Method
Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won’t come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.
Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.
To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.
