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Peanut Butter Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Bite into one of these and unleash your inner child. They're so good one batch is never enough...

Bite into one of these and unleash your inner child. They're so good one batch is never enough...

Ingredients

Makes: 20 rounds

Metric Cups
  • 225 grams plain flour
  • 115 grams caster sugar
  • 75 grams crunchy peanut butter
  • 150 grams unsalted butter
  • 1 pinch of salt
  • 7⅞ ounces all-purpose flour
  • 4 ounces superfine sugar
  • 2⅔ ounces crunchy peanut butter
  • 5⅓ ounces unsalted butter
  • 1 pinch of salt

Method

Peanut Butter Shortbread is a community recipe submitted by LottieOaktrees and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the butter (room temperature) into a mixing bowl with the peanut butter and beat with a wooden spoon or electric whisk until creamy. Gradually beat in the sugar until the mixture looks lighter in colour and is fluffy.
  • Sift the flour and salt into the bowl and work all the ingredients together with your hands until thoroughly combined. Form the dough into a uniform log shape around 20cm long. Wrap in clingfilm and chill in the refridgerator for 20 to 30 minutes.
  • Preheat the oven to 170ºC/325ºF/Gas Mark 3. Unwrap the chilled dough and slice rounds around 1cm thick using a sharp knife. Place on a lined baking tray slightly apart.
  • Bake for about 20 minutes or until the top just feels firm but not too coloured (Note: the peanut butter will make these slightly darker than a plain shortbread recipe, so don't worry). Renove from the oven, sprinkle over some caster sugar, then transfer to a wire rack to cool completely.
  • Can be kept for up to a week in an airtight container, but if you're anything like me you'll want to demolish them immediately!

  • Put the butter (room temperature) into a mixing bowl with the peanut butter and beat with a wooden spoon or electric whisk until creamy. Gradually beat in the sugar until the mixture looks lighter in colour and is fluffy.
  • Sift the flour and salt into the bowl and work all the ingredients together with your hands until thoroughly combined. Form the dough into a uniform log shape around 20cm long. Wrap in clingfilm and chill in the refridgerator for 20 to 30 minutes.
  • Preheat the oven to 170ºC/325ºF/Gas Mark 3. Unwrap the chilled dough and slice rounds around 1cm thick using a sharp knife. Place on a lined baking tray slightly apart.
  • Bake for about 20 minutes or until the top just feels firm but not too coloured (Note: the peanut butter will make these slightly darker than a plain shortbread recipe, so don't worry). Renove from the oven, sprinkle over some superfine sugar, then transfer to a wire rack to cool completely.
  • Can be kept for up to a week in an airtight container, but if you're anything like me you'll want to demolish them immediately!

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    What 1 Other has said

    • Fabulous. Love this recipe. Thanks for sharing! I threw in some milk chocolate chunks too . . . Bliss.

      Posted by SeaSkyCakeKids on 10th May 2013
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