Peanut Butter Shortbread
This shortbread recipe came about while developing my Pocket Money Popcorn and Peanut Butter Shortbread. The shortbread forms the base of that bake, and I’m thrilled with how it turned out. Adding peanut butter might not seem groundbreaking, but it makes all the difference. It balances the sweetness without overpowering the buttery shortbread flavour. It’s simple to make, though you’ll need patience to let it cool after baking. Trust me, it’s worth the wait!
Makes 16-20
Hands-on Time 15 minutes (plus chilling)
Baking Time 30 minutes
Ingredients
190g unsalted butter (softened, plus extra for greasing)
90g smooth peanut butter
1/4 tsp fine salt
110g caster sugar (plus 1 tbsp for sprinkling)
300g plain flour
Equipment
Scissors
Baking parchment
25cm x 20cm deep-sided tin (brownie tin)
Mixing bowl
Wooden spoon
Fork
Method
1. Prepare the tin
Cut a piece of baking parchment to line the bottom and sides of the tin. Shape it around the base for a neat fit.
Grease the tin with butter and line it with the parchment.
2. Make the dough
In a mixing bowl, beat the peanut butter and 190g butter until light and smooth.
Add the salt and 110g caster sugar, and beat again.
Fold in the flour until just combined, being careful not to overwork the dough. Scrape the sides and bottom of the bowl to ensure everything is incorporated.
3. Shape the shortbread
Transfer the dough to the lined tin, breaking it into smaller pieces for even distribution.
Press the dough into the edges and flatten the top, handling it as little as possible.
Chill in the fridge for at least 30 minutes.
4. Bake the shortbread
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Prick the surface of the dough all over with a fork.
Bake on the middle shelf for 30 minutes, or until golden.
5. Finish and serve
Remove from the oven and immediately cut into portions using a sharp knife. Avoid scratching the tin.
Sprinkle 1 tbsp caster sugar over the top.
Let the shortbread cool completely in the tin before serving.
Enjoy!
Related Recipes:
