These are THE BOMB! The combination of the slightly salty and savoury peanut butter buttercream, and a spoonful of sweet raspberry jam is perfectly balanced when sandwiched in between two buttery biscuits!
I got my inspo and biscuit recipe from the amazing Edd Kimber (GBBO KING) – thank you Edd 🙂 You can find the recipe on Edd’s website here.. His original recipe entails a plain buttercream and passionfruit curd filling, which sounds amazing! However I decided to off-road slightly and use my own peanut butter buttercream recipe, paired with some raspberry jam for an alternative!
P.s. this recipe is SO easy and quick! ❤
Enjoy and happy baking!
ingredients
- 250g butter, softened
- 85g icing sugar
- 250g plain flour
- 40g custard powder – I use Bird’s!
- pinch of salt
- 1/4 tsp. vanilla bean paste
Filling:
- 75g softened butter
- 150g icing sugar
- 1 tbsp. milk
- 2 tbsp peanut butter – I use smooth but crunchy would also work well!
- 1 jar of raspberry jam
Method:
- Pre heat your oven to 160°C, and line two baking trays with parchment paper
- In a large mixing bowl, cream together your butter, icing sugar and vanilla
- Sift the remaining ingredients into the bowl and mix until your form a soft and uniform dough (it should be a lovely vibrant yellow colour from the custard powder!)
- Roll the dough into small balls (slightly smaller than a golf ball) and place on your baking trays, well spread apart
- Using a fork, press into the balls of dough to slightly flatten them – this will also give an indent like in my photos below!
- Place the trays into the oven and bake for 20-25 mins, until slightly golden brown
- Whilst the biscuits are cooling, make your peanut butter filling (the best bit)
- Cream together your softened butter and icing sugar using a wooden spoon or in a free-standing mixer! Next, place in the peanut butter and milk and mix! It’s important to try your buttercream – feel free to add more peanut butter for a stronger taste, or more milk for a smoother consistency
- When cool, pair up your biscuits into similar sized circles, and turn one biscuit over in each pair with the flat edge facing up
- Pop your buttercream into a piping bag and pipe a ring of it around the perimeter of a biscuit in each pair – if you can resist not eating all of it.. 🙂
- Place a spoonful of jam in the middle of each ring of buttercream, and place a biscuit on top to form a sandwich! Check out my pictures below if you’re at all confused
- ENJOY ❤
Love, Sofia! xxx
sofiabakes.com 