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


  1. Cream the butter and both sugars using electric beaters for about 5 minutes. Add the egg gradually until well mixed and pale and creamy.
  2. Add the sifted flour, baking powder and peanuts, being careful not to over-mix.
  3. 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.
  4. Thaw until firm before cutting and baking.
  5. 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.
  6. 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


  1. Set up your stand mixer with the beating attachment and beat the butter and sugar into oblivion – usually for no less than 10 minutes.
  2. Warm the milk and add the vanilla bean and seeds. Leave to infuse for 5 minutes, then discard the bean.
  3. Slowly beat the warm milk into the filling, being careful not to wear it!
  4. The frosting is now ready to use, although you will probably want to add some extra flavours.
  5. 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


  1. 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.)
  2. Cook, stirring occasionally, until the sugar has dissolved.
  3. Increase the heat and cook until the caramel is a dark amber colour.
  4. Once you have your desired colour, deglaze the pan by carefully stirring in the butter and salt to slow down the colour progression.