Peanut butter chocolate sandwich biscuits

Slightly salty peanut butter is a great foil for creamy chocolate ganache. Makes about 24 filled biscuits.


  • For the biscuits
    240g plain flour
    2 tbsp cocoa powder
    ½ tsp baking powder
    ¼ tsp salt
    180g butter
    140g smooth peanut butter
    100g caster sugar
    100g light brown sugar
    1 egg
    1 tsp vanilla extract
    For the filling
    100ml double cream
    200g dark chocolate
    30g butter, softened


  1. Sift the flour, cocoa powder, baking powder and salt into a bowl. In a separate bowl, beat the butter and peanut butter until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla, beat until smooth, then stir in the flour until well combined. Pat into a disc, wrap in clingfilm and refrigerate for an hour or two to firm up, as this is quite a soft dough.
  2. Heat the oven to 170C/325F/gas mark 3. Line three or four baking sheets with parchment (you may need to bake these in batches). Lightly dust a work surface with flour, divide the dough in two and roll each piece to about 4-5mm thick. Cut into circles with a 5cm plain biscuit cutter. Place on the baking sheets about 2cm apart, and bake for 15-17 minutes, until the edges are slightly darkened. Transfer to a rack to cool while you make the ganache.
  3. In a small pan, gently heat the cream until bubbles appear at the edges. Break the chocolate into small pieces and put into a bowl. Pour the hot cream over, stirring to blend, then add the butter a bit at a time, stirring until the mixture is smooth. Leave to thicken slightly, then pipe or spread the ganache on to half the biscuits, and sandwich together.
  • Total time: 2 hrs

Serves: 6

2 stars

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