Makes about 20 biscuits
- 200g plain flour
- 75g unsalted butter, fridge cold
- 75g caster sugar
- 1 egg
- 3 tbsp smooth peanut butter
- 175g milk chocolate
- A few salted peanuts for decoration
Method
Pulse together the plain flour and the unsalted butter in a food processor until they resemble rough breadcrumbs.
Add the caster sugar and pulse again briefly until evenly mixed in.
Add the egg and the smooth peanut butter, then whizz up until it is starting to ball up in the processor. Tip it out onto a clean work surface and bring together into a smooth dough, it will still be slightly sticky.
Wrap in cling film and leave to rest in the fridge for 30 minutes.
Pre-heat the oven to 180°C.
Remove the peanut butter dough from the fridge and roll into a rectangle about 3mm thickness. Cut into about 20 rectangles then place on a large baking tray.
Press a peanut half into each biscuit then place the baking tray in the fridge for half an hour for the biscuits to chill.
Then bake for 6-8 minutes then remove from the oven. Leave to cool on the tray for 5 minutes then place on a wire rack to finish cooling.
Once the biscuits are cooled melt the chocolate in a bain marie.