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A chopping board with chocolate peanut butter shortbread sandwiches on top and a glass of milk

Chocolate peanut butter shortbread sandwiches

A star rating of 4.2 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 1 hr chilling
  • More effort
  • Makes about 16

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

  • Freezable (shortbread dough only)
  • Vegetarian
Nutrition: Per shortbread sandwich


For the shortbread

  • 150g golden icing sugar
  • 225g butter , at room temperature
  • 300g plain flour , sifted, plus extra for dusting
  • 55g cocoa powder , sifted

For the peanut buttercream

  • 300g golden icing sugar
  • 50g butter , at room temperature
  • 100g smooth peanut butter
  • 2-3 tbsp milk


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, September 2017

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A star rating of 4.2 out of 5.19 ratings

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