This is a flavour combination I’ve enjoyed many a time as a chocolate bar so thought I’d give it a go in biscuit form. I really like these sandwich biscuits and I’m not alone, as many of my colleagues at work loved them too! Crunchy or smooth peanut butter, it’s totally up to you – I prefer the added texture of crunchy!
Peanut Butter & Chocolate Sandwiches
Makes 10 sandwiches
for the biscuits
- 170g self-raising flour
- 15g cocoa powder
- ½ teaspoon bicarbonate of soda
- 100g caster sugar
- 70g unsalted butter, melted and cooled
- 40g golden syrup
- 1 teaspoon vanilla extract
- 1 egg yolk (of a medium egg)
for the filling
- 100g peanut butter
Preheat the oven to 170°C (160°C fan) and line two baking trays with non-stick baking paper.
Sift the flour, cocoa powder and bicarbonate of soda into a bowl then stir in the sugar. Add the cooled melted butter, golden syrup, vanilla and egg yolk and mix well with a wooden spoon until even and coming together into a dough.
Using your hands, roll the dough into twenty even balls (about 20g each) and arrange evenly between the trays, spacing out well to allow room for spreading. Bake in the preheated oven for 10-12 minutes until the biscuits have spread and risen. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Once cool, sandwich the cookies together with one teaspoon of peanut butter between each pair. Store in an air tight container.