PB & J Melting Moments

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!

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❤ ❤ ❤

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:

  1. Pre heat your oven to 160°C, and line two baking trays with parchment paper
  2. In a large mixing bowl, cream together your butter, icing sugar and vanilla
  3. 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!)
  4. Roll the dough into small balls (slightly smaller than a golf ball) and place on your baking trays, well spread apart
  5. Using a fork, press into the balls of dough to slightly  flatten them – this will also give an indent like in my photos below!
  6. Place the trays into the oven and bake for 20-25 mins, until slightly golden brown
  7. Whilst the biscuits are cooling, make your peanut butter filling (the best bit)
  8. 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
  9. When cool, pair up your biscuits into similar sized circles, and turn one biscuit over in each pair with the flat edge facing up
  10. 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.. 🙂
  11. 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
  12. ENJOY ❤

Love, Sofia! xxx

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Pre-bake!

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