Chocolate-dipped Peanut Butter Shortbread
Search results for Chocolate-dipped Peanut Butter Shortbread
Ingredients
What you need
¾ cup crunchy peanut butter
175g butter, softened
½ cup brown sugar
½ teaspoon vanilla
2 cups flour
¼ cup rice flour
¼ teaspoon salt
150g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
¾ cup crunchy peanut butter
175g butter, softened
½ cup brown sugar
½ teaspoon vanilla
2 cups flour
¼ cup rice flour
¼ teaspoon salt
150g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
Chocolate-dipped Peanut Butter Shortbread - Have updated recipe delete and replace with new recipe - Bec to supply)
Search results for Chocolate-dipped Peanut Butter Shortbread - Have updated recipe delete and replace with new recipe - Bec to supply)Ingredients
What you need
¾ cup crunchy peanut butter
175g butter, softened
½ cup brown sugar
½ teaspoon vanilla
2 cups flour
¼ cup rice flour
¼ teaspoon salt
150g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
¾ cup crunchy peanut butter
175g butter, softened
½ cup brown sugar
½ teaspoon vanilla
2 cups flour
¼ cup rice flour
¼ teaspoon salt
150g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
These shortbread are a wonderful melt in the mouth biscuit that you can make several weeks ahead and serve at home or wrap and give to family and friends.
Method
1. CREAM together the peanut butter, butter, sugar and vanilla until light and fluffy. Fold in the sifted flours and salt and mix until combined. Gently knead mixture on a lightly floured surface until smooth. Divide into 4.
2. ROLL out the dough in batches between 2 sheets of baking paper until 5-7 mm thick. Cut out desired shapes and place on a lightly greased baking tray.
3. BAKE in a moderately slow oven 160°C for 40-45 minutes or until firm. Cool on trays for 5 minutes and then remove to a wire rack. Cool.
4. DIVIDE the melted chocolate and pipe half of the shortbreads with chocolate and dip the remaining into the melted chocolate. Allow to set and store in an airtight container until required.
We used snowflake cutters but you can substitute with stars or Christmas trees if you prefer.
2. ROLL out the dough in batches between 2 sheets of baking paper until 5-7 mm thick. Cut out desired shapes and place on a lightly greased baking tray.
3. BAKE in a moderately slow oven 160°C for 40-45 minutes or until firm. Cool on trays for 5 minutes and then remove to a wire rack. Cool.
4. DIVIDE the melted chocolate and pipe half of the shortbreads with chocolate and dip the remaining into the melted chocolate. Allow to set and store in an airtight container until required.
We used snowflake cutters but you can substitute with stars or Christmas trees if you prefer.
