Rich chocolate shortbread cookies and peanut butter make for a winning snack combo.
|4 tbsp||cocoa powder|
|2 1/4 tsp||Robertson's baking powder|
|2 cup||icing sugar|
|1 cup||butter — soft|
|2 tbsp||butter — melted|
|1/2 cup||butter — soft|
|1 tbsp||milk — or cream|
|1/2 cup||peanut butter|
|1 tsp||Robertson's vanilla essence|
|1 1/2 cup||icing sugar|
For the cookies:
Preheat the oven to 180⁰C and line a baking tray with wax paper/baking sheet.
Cream the icing sugar and butter until light and fluffy.
Add the baking powder, flour and cocoa powder then whisk until the ingredients are combined.
At this point, the mixture will resemble a breadcrumb texture. Add the melted butter and continue to whisk for 2 minutes.
Using your hands, combine the mixture by pressing it together. Do not knead.
Roll the dough into equal-sized small balls and press it down lightly using your fingertips or the back of a tablespoon. After the ball has been pressed down, you should see cracks around the edges.
Place on a tray and bake for 10-12 minutes. Allow the cookies to cool for 2-3 minutes before removing them from the tray.
For the icing:
Combine the butter and peanut butter in a large bowl and whisk until creamy and well-combined.
Gradually add the icing sugar (bit by bit) and whisk on a low speed until completely combined before adding the next batch of icing sugar. Be sure to scrape the sides and the bottom of the bowl so all ingredients are well-combined.
Add the vanilla essence and stir.
With the mixer on low speed, add the cream/milk and beat until well-combined. Beat the mixture on a high speed for 30 seconds then add the icing sugar to a piping bag.
Pipe the icing sugar onto one side of the cookies and sandwich them.
Serve and enjoy.
Reprinted with permission from Chef Marumo Tladi. For more recipe,s follow on Instagram.