Chocolate Peanut Butter Shortbread Sandwiches

• golden caster sugar↗150g g
• butter↗225g g

  room temperature

• plain flour↗300g g

  sifted, plus extra for dusting

• cocoa powder↗55g g

  sifted

• golden caster sugar↗300g g
• butter↗50g g

  room temperature

• smooth peanut butter↗100g g
• milk↗2-3 tbsp tbsp

Step-by-step instructions

1. 1

   Place all shortbread ingredients in a food processor with a pinch of salt and pulse until the mixture comes together into a dough. If the dough doesn’t form, remove it from the processor and bring together by hand. Transfer to a lightly floured work surface and shape a log about 5 cm in diameter. Wrap in cling film and chill for 1 hour.

2. 2

   Preheat the oven to 140 °C/120 °C with convection/gas 2. Line two large baking trays with parchment paper. Cut the log into about 32 circles about 6 mm thick and arrange them on the trays. Bake for 22‑25 minutes. Let cool slightly, then carefully remove and transfer to a rack to cool completely.

3. 3

   To make the buttercream, beat all ingredients in a mixer or electric whisk, adding enough milk to achieve a soft consistency. Assemble the shortbread with the cream, creating sandwiches.