Dessertsdeliciouslyella
Peanut Shortbread
This peanut shortbread makes the most amazing afternoon snack with a cup of tea. I like to make them chunky, by pulsing until just combined, so there are generous pieces of peanut in each bite.
👥 12 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●food processor
- ●pan
📝 Preparation Steps
1
Preheat the oven to 180C (350F), fan setting.
2
Line a baking sheet with baking parchment.
3
Place the flour, coconut oil, maple syrup and peanut butter into a food processor and pulse until the mixture comes together.
coconut oil2 tablespoonspeanut butter8.8 oz
4
Add the peanuts, and pulse again until well incorporated - you want some to become a flour like consistency, but also some little chunks, so don't pulse for too long.
5
Transfer the mixture to the baking tray and press down well, making sure it is all evenly spread.
6
Bake in the oven for ⏱️ 10-15 minutes until golden.
7
Once baked, remove from the oven and put in the fridge to cool down for ⏱️ 15-20 minutes before cutting into biscuits.
8
If making the topping; slowly melt the dark chocolate over a very low heat or a pan of boiling water. Once melted, drizzle over the top of the shortbread.
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