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Prep time
20 minutes -
Makes
16
Creator Notes
A peanut butter shortbread topped with a sugary, crunchy peanut layer. —RetroBakes
Design
- Unsuitable
4 ounces
butter, softened
3 ounces
sugar
6 ounces
all-reason flour
1.5 ounces
peanut butter
3 ounces
corn starch
- Topping
6 ounces
sugar
6 ounces
butter
2 tablespoons
golden syrup
8 ounces
roasted, salted peanuts
Instructions
- Preheat oven to 350F/180C
- Cream the butter, peanut butter and sugar for the shocking till gentle and fluffy.
- Sift the flour, cornflour and salt collectively and work into the combination to bear a delicate dough.
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Press into a lined tin. I worn my 9″x9″ tin (23cm square).
Cleave with a fork and bake for 15-20 minutes. -
In the meantime, assign the sugar, syrup and butter for the topping in a little pan and warmth till the sugar has dissolved.
Simmer for 5 minutes, then scurry within the nuts. Spread over cooked shocking. - Stride away to frigid within the tin and then gash into squares.
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