Wednesday, 16 March 2011

Teatime Treats

Whether it's an afternoon tea or teatime treat, something sweet and delicious is always welcome.

I had many mouths to feed but you don't have to make all three at once.

The peanut butter cookies can be stored in an airtight container, the Caramel shortbread can be frozen, but the banoffee biscuits should really be eaten on the day they are made.

Peanut Butter Cookies
Chocolate Caramel Shortbread
Banoffee Biscuits

For the peanut butter cookies
(adapted from a Paul Rankin recipe

8 tbsp plain flour
2 tbsp caster sugar
2 tbsp crunchy peanut butter
1 egg yolk
50g butter, softened
icing sugar, for dusting

Line a baking tray with parchment paper

Pre-heat the oven to 180C

Place all the ingredients (except the icing sugar) in a large bowl and mix together with a wooden spoon.  Bring the mixture together using your hands and form into walnut sized pieces.

Place the balls of mixture on the baking tray and flatten slightly with the prong of a fork.

Bake in the oven for 10 minutes until light golden.

Transfer the cookies to a cooling rack and when they are cold dust with icing sugar.

For the chocolate caramel shortbread

Line a baking tray with parchment paper

Pre-heat the oven to 150C

150g butter, softened
75g golden caster sugar
75g fine semolina
150g plain flour

1 tin ready made caramel

250g milk chocolate

Beat together the butter and sugar, mix together the flour and semolina and stir into the butter mix a little at a time.

Place the dough on a lightly floured surface and roll to around 1/2cm thick.  Cut into 5cm rounds.  Place on the baking tray and cook for 15-20 minutes until golden brown.  Transfer to a wire rack to cool.

Put 1 tsp caramel on each biscuit and spread to cover.

Break up the chocolate and melt it in a bowl over a pan of barely simmering water.  Cool slightly for about 2 minutes then spoon the chocolate over the biscuits.  Cool completely.

Banoffee Biscuits

Shortbread biscuit recipe as above.  Cut with a 6cm round cutter.
2 bananas thinly sliced
250ml double cream, whipped to soft peaks
Grated chocolate to decorate
Caramel leftover from caramel shortbread, 1 tsp per biscuit

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