- Food & Drink
- September 26, 2017
26th September 2017
Recipe: Peanut butter sandwich biscuits
Martin Swindley, head chef at Haydock Park, brings us his recipe for the ultimate biscuits!
Peanut butter sandwich biscuits
For the biscuits:
- 150 gm soft butter
- 100 gm caster sugar
- 100 gm soft brown sugar
- 1 egg, lightly beaten
- 225 gm pastry flour, sifted
- 1 tsp baking powder
- 70 gm peanuts
- 50 gm peanut butter, plus an extra 1 tsp for each biscuit
- ½ quantity of creamy vanilla filling
- 100 ml salted caramel
- Cream the butter and both sugars using electric beaters for about 5 minutes. Add the egg gradually until well mixed and pale and creamy.
- Add the sifted flour, baking powder and peanuts, being careful not to over-mix.
- Roll the dough into 2 logs, about 5cm in diameter. Cover with plastic wrap and freeze for about 1 hour until firm; the dough can be made ahead and frozen for several weeks.
- Thaw until firm before cutting and baking.
- Preheat the oven to 150C. Line 2 baking trays with baking paper. Cut the logs into 24 slices about 5mm thick, and space them apart on the baking trays, allowing room for a growth spurt in the oven. Bake for 10-15 minutes, or until an even golden brown. Remove from the oven and cool on the trays.
- Add the 50gm of peanut butter to the filling (recipe below) and mix thoroughly. Pipe a ring of peanut butter filling around the edge of half of the biscuits. Place 1 tsp peanut butter in the centre of each, top with a spoonful of salted caramel and add a second biscuit as a lid. The biscuits will keep in an airtight container in a cool dark place for up to a week.
For the vanilla filling
- 150 gm butter
- 125 gm icing sugar, sieved
- 50 ml milk
- ½ vanilla bean, split, seeds scraped
- Set up your stand mixer with the beating attachment and beat the butter and sugar into oblivion – usually for no less than 10 minutes.
- Warm the milk and add the vanilla bean and seeds. Leave to infuse for 5 minutes, then discard the bean.
- Slowly beat the warm milk into the filling, being careful not to wear it!
- The frosting is now ready to use, although you will probably want to add some extra flavours.
- For best results use straight away. It can be covered and refrigerated for a few days; pull it out of the fridge a few hours before you plan to use it, and beat the frosting again to soften it.
For the salted caramel topping
- 400 gm caster sugar
- 160 gm liquid glucose
- 60 gm butter
- 10 gm sea salt
- 600 ml pouring cream
- Place sugar and glucose in a large heavy-based saucepan over medium heat. (A bigger saucepan is better, as the caramel is prone to spitting.)
- Cook, stirring occasionally, until the sugar has dissolved.
- Increase the heat and cook until the caramel is a dark amber colour.
- Once you have your desired colour, deglaze the pan by carefully stirring in the butter and salt to slow down the colour progression.