Name: Chocolate peanut butter shortbread sandwiches
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes about 16
Ingredients: 150g golden icing sugar; 225g butter at room temperature; 300g plain flour sifted, plus extra for dusting; 55g cocoa powder sifted; 300g golden icing sugar; 50g butter at room temperature; 100g smooth peanut butter; 2-3 tbsp milk

A chopping board with chocolate peanut butter shortbread sandwiches on top and a glass of milk

For the shortbread

150g golden icing sugar
225g butter
at room temperature
300g plain flour
sifted, plus extra for dusting
55g cocoa powder
sifted

For the peanut buttercream

300g golden icing sugar
50g butter
at room temperature
100g smooth peanut butter
2-3 tbsp milk

Method

step 1
Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won’t come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.
step 2
Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.
step 3
To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.