Ingredients
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
Method
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Line three, large oven trays with baking paper.
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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.
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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.
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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.
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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.
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Sandwich biscuits together with buttercream, about 2 tsps in each.