Peanut Butter Jelly Biscuits
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
24
- For the biscuits
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ½ tsp Baking powder
- ¼ tsp salt
- ¾ cup butter
- ½ cup smooth Peanut butter
- ½ cup caster sugar (scant)
- ½ cup light brown sugar (scant)
- 1 egg
- 1 tsp vanilla extract
- For the filling
- 3 Tbsps seedless Raspberry jam
- For the peanut buttercream
- ½ cup unsalted butter
- ½ cup smooth Peanut butter
- 1 cup powdered sugar
- ¼ cup cream (48% fat)
- 1 pinch salt
- To decorate
- 12 Candied cherry (halved)
Preparation steps
1.
For the biscuits: sift together the flour, baking powder and salt and set aside.
2.
Beat together the butter and peanut butter in a mixing bowl until smooth. Add both sugars and beat until light and fluffy.
3.
Add the egg and vanilla and beat until smooth, then stir in the flour mixture until well combined. Pat into a disc, wrap in cling film and chill for 1 hour.
4.
Heat the oven to 160°C (140° fan) 325°F gas 3. Line 2 large baking trays with non-stick baking paper.
5.
Lightly dust a work surface with flour, divide the dough in two and roll out each piece about 5mm|1/4" thick.
6.
Cut into rounds with a 5cm|2" cutter. Place on the baking trays about 2cm|1" apart.
7.
Bake for 15-17 minutes, until golden. Cool on the tray for 5 minutes, then place on a wire rack to cool completely.
8.
Sandwich the biscuits together in pairs with the jam.
9.
For the peanut buttercream: whisk the peanut butter and butter with an electric whisk until smooth. Add the sugar and whisk until fluffy.
10.
Whisk in the cream and salt until smooth and light.
11.
Spread the buttercream on the biscuits and decorate each with a glace cherry half.
