50 minutes Makes 24




  • 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


  • 125g of peanut butter

  • 50g of butter, salted

  • 25g of icing sugar

  • 2 pinches of sea salt



  1. Preheat the oven to 180°C

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. While the biscuits are cooking, beat the peanut butter, softened butter, icing sugar and salt together and set aside

  8. 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