Makes: 10 - 12
Time: 90 minutes including chilling
For the biscuits:
- 250g Salted Butter – softened
- 50g Icing Sugar
- 240g Plain flour
- 35g Cornflour
- 20g Peanut butter powder (see note)
- 1 tsp vanilla extract or almond
- 1 tbs smooth peanut butter
For the filling:
- 100g Unsalted butter-softened
- 200g Icing sugar
- 2tbs Double cream
- 1 tsp Vanilla extract
- 2 tbs Smooth peanut butter (you can use powder)
Chocolate milk or dark, melted Peanut brittle - crushed (optional)
Two baking sheets lined with non stick paper, a strong piping bag and a star nozzle.
1 Preheat oven to 160C Fan 180 C conventional
2 Line two baking sheets with non-stick baking paper
3 In a bowl cream together butter and sugar until light and fluffy.
4 Stir in the flour, cornflour, peanut powder, vanilla and peanut butter and bring together into a smooth dough.
5 Place mixture into a strong piping bag fitted with a star nozzle. Pipe 20 - 24 rosettes approx 4-5 cm in wide onto the lined baking trays, leaving space for them to spread a little. NOTE: The mixture is quite stiff and a little difficult to pipe, if you massage the bag to warm the mixture it helps to soften it and makes piping a little easier.
6 Chill the piped dough for 20 minutes, this will help them keep their shape better.
7 Place the baking trays into the preheated oven and bake for 10-12 minutes until lightly golden. Remove from the oven and leave to cool completely.
8 While the biscuits are cooling make the filling by whipping all the ingredients into a smooth buttercream.
9 When the biscuits are cool sandwich them together with the filling, dip into melted chocolate and sprinkle with crushed peanut brittle if using. Place on a cooling rack to set.
NOTE: You can get peanut butter powder in most supermarkets and healthfood shops, this is the one I used.