Baker:
Makes: 25-30
Prep time: 20 minutes (plus chilling time)
Bake time: 20 mins
Flours used: Premium Plain Flour
Method
- To start, add the peanuts with a pinch of flour to a food processor and blitz until fine.
- In a large mixing bowl or in a food processor, add the flour, peanut dust, sugar and butter. Mix with your hands or pulse until the mixture resembles breadcrumbs.
- In a small bowl, whisk together the golden syrup, egg and egg yolk until combined.
- Pour the egg mixture into the biscuit base and bring together into a rough dough.
- Tip the dough out onto a lightly floured surface. Shape and form into a uniform dough.
- Divide the dough into two portions, flatten both into a thick disc, wrap in cling film and refrigerate until firm (about 1 hour).
- Meanwhile, make the peanut butter filling. In a large bowl, add the softened butter and peanut butter.
- Using an electric whisk or in a stand mixer, whisk on high speed until smooth with no butter lumps.
- Add the icing sugar, golden syrup and a pinch of salt then beat together until light and fluffy. Cover and refrigerate until needed.
- Preheat the oven to 160C and line two baking trays with parchment paper.
- Lightly flour your work surface and roll out the dough until it’s 0.5cm thick, flipping it over between rolls to stop it sticking.
- Using it a heart-shape cutter, cut out around 30 hearts. Collect the scraps and form into more dough and repeat. Add to the lined baking tray and chill in fridge.
- Repeat with the other dough disc. Put this batch straight into the oven for 15-20 minutes, until lightly golden on the edges.
- Remove the other biscuits from the fridge and using a smaller heart cutter, remove the centre of the dough then bake for 15-20 minutes.
- Transfer the biscuits to a wire rack and allow to cool completely.
- Once cool, assemble the biscuits. Add 1tsp of peanut butter filling to a base biscuit, spreading near to the edges.
- Top with a 1tsp jam then add a top biscuit on top, pressing gently until the filling reaches the edge.
- Eat them right away or leave covered overnight for a more solid filling. Enjoy!
