My love of peanut butter is well documented, and it’s enthusiastically shared by all the members of the Smith clan. We’re known to eat it by the spoonful as a snack. So when I’m not baking allergy-friendly food for kinder lunches, these are a yummy treat for all of us.
The shortbread itself buttery and lightly flavoured, and benefits hugely from being dipped in a sharp dark chocolate.
- 160g butter, softened
- 70g peanut butter
- 70g pure icing sugar
- 100g cornflour
- 180g plain flour
- 2tsp baking powder
- 120g dark chocolate
- Preheat oven to 220 degrees celsius, and line two baking trays with greaseproof paper.
- Cream butter, peanut butter, and icing sugar.
- Add flours and baking powder. Stir to combine.
- Chill for 20 mins.
- Take tablespoon-sized balls of mixture and place them on the trays. Press lightly with a fork.
- Bake for 5-7 minutes, then allow to cool.
- Melt dark chocolate in a stovetop bain marie, or just in the microwave.
- Dip each cooled biscuit into the chocolate so that it is half coated. Place back on greaseproof paper until chocolate is set (you may want to refrigerate them to speed this process).
We’ve just enjoyed a plate of these with glasses of milk for a weekend treat, and everyone’s smiling.