200g unsalted butter, chopped, at room temperature
1/3 cup smooth peanut butter
1/3 cup icing sugar mixture
11⁄2 cups plain flour
1/3 cup corn flour
PEANUT CHOC BUTTERCREAM
50g unsalted butter, chopped, at room temperature
2 tblsps smooth peanut butter
1⁄2 cup icing sugar mixture
2 tsps cocoa powder
Line three, large oven trays with baking paper.
Beat butter, peanut butter and icing sugar in a small bowl of an electric mixer until fluffy. Transfer to a large bowl. Add combined sifted ours. Stir until well combined.
Roll level tablespoons of mixture into balls. Place about 3cm apart on prepared oven trays. Gently press a fork into each biscuit to slightly flatten.
Cook two trays at a time, in a moderately slow oven (160C) for about 15 to 18 minutes, swapping trays halfway through, or until lightly browned. Cool on trays. Repeat with remaining tray.
To make peanut choc buttercream, beat butter and peanut butter in a small bowl of an electric mixer until fluffy. With motor operating, gradually add tablespoons of combined sifted icing sugar and cocoa, beating until smooth.
Sandwich biscuits together with buttercream, about 2 tsps in each.