Peanut butter biscuits with a chocolate filling

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Chewy, nutty and oaty, sandwiched together with a peanut butter ganache, these incredibly simple biscuits are certain to be devoured quickly.

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With just 5 ingredients for the biscuits (they are great unfilled!) and a mixture that is made up in seconds, this recipe is both quick and simple.

Think hobnobs with a peanutty vibe and a creamy chocolate filling

The filling – rich, chocolatey and creamy, with a gently peanut butter flavour (too much and everything gets a bit claggy in the mouth!) – is entirely optional: the biscuits by themselves are wonderful, but I like the touch of indulgence the ganache brings.

If you want to go dairy-free, replace the milk and butter with 100g coconut cream, and use a good dairy-free chocolate.

I’ve adapted a recipe for the biscuits from the Sainsbury’s website (here), preferring crunch peanut butter to smooth, omitting the baking powder and increasing the amount of chocolate in the biscuits. The ganache filling is simply my own go-to filling.

For the peanut butter, use for a good variety that does not have added sugar.

Recipe: peanut butter biscuits – makes about 10 filled biscuits (20 unfilled biscuits)

Biscuits:
  • 100g porridge oats
  • 100g crunchy peanut butter (without added sugar)
  • 100g soft brown sugar
  • 1 medium egg, no need to beat first
  • 50g dark chocolate, chopped small
Chocolate peanut filling:
  • 50ml milk: whole, semi-skimmed or skimmed!
  • 50g unsalted butter
  • 100g dark chocolate, in pieces
  • 1 tablespoon of crunchy (or smooth) peanut butter
  • a generous pinch of fine sea salt

(1) Put the ingredients for the biscuits into a bowl and beat together with a wooden spoon until it comes together to a soft mixture.

(2) Take teaspoons of the mixture at a time and roll into balls. Put these a little apart on a baking tray lined with greaseproof or silicon, and either press down lightly with the back of the teaspoon or a finger to flatten a bit.

NB: if the mixture is sticking, wet the spoon/finger which will prevent the mixture from sticking further.

(3) Bake for 10-11 minutes until just golden brown and remove from the oven, leave on the tray for a couple of minutes before lifting off each biscuit carefully onto a cooling rack.

NB: if you want uniformly sized biscuits, as soon as they come out of the oven press a round cutter over each one – the excess trimmings are great to eat as the cook’s perk!

(4) For the filling, put the chocolate into a small bowl. Heat the milk and butter in a small pan until it just comes to the boil. Pour over the chocolate and peanut butter and leave for a few minutes before stirring to give a smooth glossy mixture. Chill until it holds its shape.

(5) Put about a teasooon of the filling over half of the biscuits and sandwich them together with the remaining biscuits.

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Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking & eating.

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