Biscuit recipe for 4 - 8 people, takes only 25 mins; recipe has icing sugar, butter, plain flour, cocoa powder, icing sugar, butter, peanut butter and milk.
Chocolate peanut butter shortbread sandwiches
Course: Biscuit
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Milk: 2-3 tbsp milk
- Butter: 225g butter, at room temperature
- Plain Flour: 300g plain flour, sifted, plus extra for dusting
- Cocoa Powder: 55g cocoa powder, sifted
- Peanut Butter: 100g smooth peanut butter
- Icing Sugar: 150g golden icing sugar
Directions
- Put everything for the shortbread in afood processorwith 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 anelectric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.
