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Namaste Peanut Butterer
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Peanut Butter Squiggles

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Ingredients

  • 100g butter
  • 100g caster sugar
  • 150g plain white flour 
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup Pic’s Squeezy Smoochy Peanut Butter (plus extra, for the filling)
  • 1/4 tsp vanilla extract
  • 1/4 cup roasted peanut halves
  • 300g dark or milk chocolate

Directions

  1. Put the butter and caster sugar in a large bowl. Using an electric beater, beat for 2-3 minutes until pale and creamy.
  2. Add the peanut butter and vanilla extract, and beat briefly to combine. Add the flour, baking powder and salt, and mix with a wooden spoon just until a dough forms.
  3. Roll the dough out between 2 sheets of baking paper, to approximately 1cm thickness. Use a round cookie cutter (7-8cm diameter) to cut circles. Gather up any scraps, form into a ball and roll out again between your sheets of baking paper. Repeat this process, until all of the dough has been cut.
  4. Arrange the cookies on 2 trays lined with baking paper, spacing them a few centimetres apart. Refrigerate for 30 minutes to chill.
  5. Preheat oven to 160°C fan bake/180°C standard convection.
  6. Transfer your chilled cookie trays directly from the fridge into the oven. Bake for 10-12 minutes, until lightly browned. Transfer to a cooling rack to cool completely.
  7. Once cooled, drizzle each cookie lightly with Squeezy Smoochy Peanut Butter (I do this in a zig-zag pattern), and press a few roasted peanut halves onto the peanut butter to stick.
  8. To make the coating, place the chocolate and coconut oil in a small heatproof bowl. Heat in the microwave in 10-second bursts, stirring between each burst, until smooth.
  9. Starting with one cookie, dip top-side down into the melted chocolate, then flip to coat the underside. Lift out of the chocolate and let any excess drip. Transfer to a sheet of baking paper. Repeat with remaining cookies.
  10. In a zig-zag pattern, drizzle Squeezy Smoochy Peanut Butter over the top of each cookie. Enjoy at room temperature, and store leftovers in an airtight container at room temperature (or in the fridge if in a warm climate) for up to 1 week.
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