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Chocolate peanut butter shortbread sandwiches

Ingredients

  1. Step 1 150g golden icing sugar
  2. Step 2 225g butter , at room temperature
  3. Step 3 300g plain flour , sifted, plus extra for dusting
  4. Step 4 55g cocoa powder , sifted
  5. Step 5 300g golden icing sugar
  6. Step 6 50g butter , at room temperature
  7. Step 7 100g smooth peanut butter
  8. Step 8 2-3 tbsp milk
Chocolate peanut butter shortbread sandwiches
Calories: 363 Carbohydrate: 44 g Protein: 2 g Fat: 18 g
Cook time: 45 minutes Prep time: 20 minutes Total time: 65 minutes Servings: 16

TAGS

Afternoon tea Dessert Treat Biscuit Butterceam chocolate Cookie Dessert Diana Henry Indulgent nut peanut butter shortbread Treat Vegetarian

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.