Chocolate peanut butter shortbread sandwiches

If you love peanut butter, what could be better than peanut buttercream slathered between two chocolate shortbread biscuits? Sure to go down a treat

  • Prep:20 mins
    Cook:25 mins
    Plus 1 hr chilling
  • More effort

Nutrition per serving

  • kcal 363
  • fat 18g
  • saturates 10g
  • carbs 44g
  • sugars 28g
  • fibre 4g
  • protein 2g
  • salt 0.4g


  • 150g golden icing sugar
  • 225g butter, at room temperature
  • 300g plain flour, sifted, plus extra for dusting
  • 55g cocoa powder, sifted
  • 300g golden icing sugar
  • 50g butter, at room temperature
  • 100g smooth peanut butter
  • 2-3 tbsp milk


  1. Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won’t come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.

  2. Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.

  3. To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.

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