Mrs. Marian’s PB ‘n’ B Sandwich Biscuits

I created this recipe for my wife, Marian. Her favourite flavour combination at the time was Peanut butter and Banana.

If these Biscuits are left for a day or two in a tin, they soften and become chewy- I love that!

These treats have that dangerous combination of being quick and easy to make and delicious with a strong cuppa tea! Enjoy X

 

INGREDIENTS:

Makes approx 24 Sandwich biscuits

BISCUITS/COOKIES:

  • 100g unsalted butter (room temperature)
  • 140g crunchy peanut butter
  • 225 g light brown sugar
  • 1 large egg, beaten
  • 225 grams self raising flour, sifted
  • Caster sugar to coat biscuits before baking

 

BUTTERCREAM FILLING:

  • 50g Unsalted butter (room temperature)
  • 1 teaspoon Vanilla extract
  • 5 drops of Banana extract (I used ‘professional foodie flavours’ )
  • 50g just ripe banana
  • 250-350g icing sugar (depending of ripeness of banana)

 

METHOD: 

 For the Biscuit:

    1. Preheat oven to 180°C/ 160°C Fan gas mark 4
    2. Line 3 x baking sheets with grease proof paper.
    3. Cream together the butter, peanut butter and light brown sugar until light and fluffy.
    4. Add the beaten egg, mixing well.
    5. Sift together flour into the butter/peanut/sugar/egg and vanilla mixture, combining well.
    6. Divide the mixture into equal balls of 15g (should make around 50)
    7. Roll into balls in caster sugar and place, well spaced apart, on the prepared baking sheets.
    8. Bake for 10-12 minutes, until golden brown.
    9. The biscuits will looked puffed up but will deflate and product a cracked effect upon cooling. We want this.
    10. When hot, they will be a bit too soft to handle so leave biscuits to cool on the baking tray for a few minutes.
    11. Transfer peanut butter biscuits to a wire rack to cool completely.

 

For the Banana cream:

  1. Beat the butter and vanilla extract until pale and fluffy
  2. Mash the banana and beat into the butter
  3. Add the Banana extract and mix
  4. Slowly incorporate the icing sugar, a little at a time until a light fluffy mixture like whipped cream is obtained.

 

Filing the biscuits:

  1. Ensure biscuits are completely cooled before piping the icing
  2. Fill piping bag with Banana cream
  3. Pipe 15g of the cream onto the underside of 24 biscuits and sandwich with the other 24 biscuits.
  4. Sandwich biscuits should be eaten on the day filled or refrigerated due to the fruit content of the butter cream.
  5. The unfilled biscuits can be stored in a cool dry container for up to a month.

 

 

Variations:

I experimented with different nuts, and replaced the 140g of PB with 100g of ground almonds and 40g Butter.

The result was a moist flatter biscuit/cookie which reminded me of a macaron. Because this Almond version tasted sweeter than the PB version, I sandwiched it with a dark chocolate ganache with some cherry kirsch whipped in which worked really well. I would suggest this version to be served instead of a dessert, served with the coffee/tea after an evening meal.