Chocolate peanut butter shortbread sandwiches

If you love peanut butter, what could be better than peanut buttercream slathered between two chocolate shortbread biscuits? Sure to go down a treat

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

Method

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.

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.

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.