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Tender Peanut – Double Decker

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Ingredients for 1 servings:

  • 125 g butter
  • 75 g sugar
  • 1 egg yolk
  • 150 g flour
  • 100 g cornstarch
  • Milk, for brushing
  • Sugar, granulated sugar for sprinkling
  • 75 g peanut butter
  • 2 tsp honey

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Shortcrust pastry with peanut butter filling, makes about 25 pieces

Combine flour, butter, sugar, egg, and lemon zest to form a smooth shortcrust pastry. Wrap in foil and refrigerate for about 1 hour. Roll out the shortcrust pastry thinly and cut out about 50 cookies, each about 4 cm in diameter. Spread on two baking sheets lined with baking paper. Brush milk over the cookies. Sprinkle sugar powder over half of the cookies. Bake at 175°C for about 12 minutes. Mix the peanut butter and honey, spread over the empty cookies, and assemble.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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