Chocolate Sablé Biscuits with Forty Thieves Crunchy Peanut Buttercream
Crisp, buttery and melt-in-the-mouth, these slightly sweet biscuits are sandwiched together with a crunchy peanut buttercream. Kathy’s reliable taste testers said they reminded them of our very popular peanut brownie biscuits.
Makes about 20 sandwiched biscuits
Ingredients
200g plain flour
1 rounded tablespoon dark cocoa powder
5 tablespoons caster sugar
100g butter, softened but not melted
1 tablespoon milk
Crunchy peanut buttercream
50g butter, softened but not melted
3 tablespoons icing sugar, plus extra for sprinkling, optional
125g Forty Thieves Crunchy Peanut Butter
Method
Line two baking trays with baking paper.
Sift the flour with a pinch of salt and the cocoa powder directly on to your clean bench. Make a large well in the centre. Put the sugar then the butter in the well and drizzle over the milk.
Using the fingertips of one hand, pick and peck at the butter mixture until lightly creamed. Using a knife, begin to bring in the flour mixture, using a cutting motion to help you do this, then use both your hands to bring the biscuit mixture together.
Cut the mixture in half and roll out one half until about 4mm in thickness. Using a 5cm round pastry cutter, cut out rounds. Put on a lined baking tray then into the fridge to chill and firm up for at least 30 minutes.
Repeat with the remaining biscuit mixture, then using a 1cm round cutter (I used my 1cm plain nozzle for piping), cut out a little round in the centre of each biscuit round. Put on a lined baking tray then put into the fridge.
Press together any trimmings and re-roll to make more biscuits.
Heat the oven to 180°C.
Put biscuits in the oven and bake for 10-12 minutes, rotating the trays halfway through baking, or bake trays separately.
Remove from the oven and put on a wire cooling rack to cool completely.
Make the crunchy peanut buttercream, put the butter in a small bowl and sift in the icing sugar. Beat well with a wooden spoon until creamy then beat in the peanut butter.
Sandwich the cooled biscuits together with the crunchy peanut buttercream. Sprinkle with icing sugar, if wished.
Cooks Tips
The crunchy peanut buttercream will firm up as the butter begins to harden slightly.
These biscuits will store in an airtight container for two days.