Family Treat for Valentine's Day: Chocolate Peanut Butter Fingers 'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd be happy to give or receive these.' |
Family Valentine's Day celebrations are often a little more relaxed than for couples in the throes of a passionate relationship.
A treat involving dark intense chocolate is still expected, though. These lovely Chocolate Fingers meet that criteria and also incorporate the North American cupboard staple: peanut butter. In a good way.
The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.
The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.
They're very easy to make; in fact, the task can be handed over to a responsible child. And the recipe makes just enough for a mid-week indulgence.
Cost: £1.75
Makes: 10; recipe multiplies easily
Ingreds:
108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread) 7 oz/215 gms
1/2 tsp baking powder
22gms/3/4oz unsweetened cocoa powder
1/2 tsp instant expresso powder
1/4 tsp salt
95gm/3.2oz softened unsalted dairy or vegan butter
30gm/1oz smooth peanut butter
62gm/2.2oz icing sugar
1/2 tsp vanilla extract
Icing:
30gm/1oz dark chocolate
20cm/0.75oz peanut butter
few tablespoons coarsely chopped salted peanuts
Method:
- Preheat oven to 150c/300f/ gas 2-3
- Sift together flour, cocoa, expresso powder, baking powder and salt, using a fine-mesh sieve. (If using w/meal flour, add the bran left in the sieve)
- Using electric beaters, whip butter & peanut butter until blended; add icing sugar. Starting slowly until icing sugar is incorporated, beat until smooth and pale, about 2 mins
- Mix in vanilla.
- Add flour in thirds, beating on low speed until the dough starts clumping together.
- Press the dough into a 14x24cm/5.5x9.5inches pan or equiv. pushing it into the sides and corners.
- Level the top with a spatula or the bottom of a measuring cup
- Use a sharp knife to mark out the biscuits. (You are only cutting the surface of the dough to make guidelines for cutting the shortbread after it's cooked.)
- Bake 40 mins; the surface changes from shiny to dull and feels firm to the touch.
- As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
- Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack
Icing:
- Melt chocolate in a heatproof bowl over but not touching simmering water
- Add peanut butter; blend
- Dip top of chocolate peanut butter fingers in melted chocolate mix, or dribble on with a spoon,either completely or partially
- Place on a baking rack; sprinkle with peanuts
- Allow to set
Comments:
'Lovely chocolate-y shortbread; nice subtle hint of peanuts.' Political Agent
'Lovely crunch and crispness; the peanut butter doesn't overwhelm the chocolate but adds to it. I'd be happy to give or receive these for Valentine's Day.' Campaign Manager
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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