Tuesday, 18 March 2014

Peanut butter and chocolate petit beurre

Delicious peanut putter biscuits topped with international chocolate stamps.  You can use a mould for the chocolate like I did or simply dip or drizzle over the biscuits…


For the biscuits:

  • 1/3 cup soft, unsalted butter 
  • 1/2 cup peanut butter
  • 2/3 cup light brown sugar
  • 1 egg 
  • 2tsp water
  • pinch of salt
  • 1/4 tsp bicarb. of soda
  • 1 cup plain flour
  • 200g milk chocolate
  • 'international stamps' chocolate mould

Beat the butter, peanut butter and sugar until fluffy, add an egg and  water and mix.  

Add salt, bicarb of soda and flour and mix until combined. 

Chill the mixture for about 10 minutes, then roll out on a flour surface.

Cut out rectangles and place on a lined baking sheet.

Bake in a pre-heated oven at 190C for about 10 minutes, until golden brown.

Leave to cool completely.

Melt the chocolate and pour into moulds, leave in the fridge to set.

Spread a small amount of melted chocolate on top of each biscuit, then place a chocolate stamp on top.  Leave to set.


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