CHOCOLATE PEANUT BUTTER BISCUIT SANDWICH
50 minutes Makes 24
INGREDIENTS
Biscuits
20g of cocoa powder
10g grated chocolate
200g of plain flour
1 pinch of sea salt
75g of caster sugar
100g of butter, softened
15ml of milk
Buttercream
125g of peanut butter
50g of butter, salted
25g of icing sugar
2 pinches of sea salt
METHOD
Preheat the oven to 180°C
Sift the cocoa powder and flour together in a large bowl, then stir in the sea salt, grated chocolate and caster sugar. Add the softened butter by the spoonful and work the butter through the dry mix until you’re left with a sandy rubble
Pour in the milk, bring the mixture together into clumps. Use your hands and gently press the dough together. It will seem crumbly, but you don’t want to overwork it
Tip the dough out onto a clean dry surface, and with a very lightly floured rolling pin, roll the dough out to the thickness of Around 4mm
Use a round cookie cutter (Ideally 6cm) to stamp out rounds and transfer them to a baking sheet lined with greaseproof paper. Reroll and stamp out the leftover dough until you’ve used it all up
Place the baking sheet in the fridge to let the biscuits chill down for 20 minutes, before transferring the tray into the oven to bake. Bake for 15 minutes then transfer to a wire rack to cool down completely
While the biscuits are cooking, beat the peanut butter, softened butter, icing sugar and salt together and set aside
When the biscuits are completely cool, sandwich together with the buttercream and leave to set at room temperature for an hour before tucking in. The filling will continue to set the longer they sit. Store in an airtight container for 2–3 days