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
Makes approx 24 Sandwich biscuits
- 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
- 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)
For the Biscuit:
- Preheat oven to 180°C/ 160°C Fan gas mark 4
- Line 3 x baking sheets with grease proof paper.
- Cream together the butter, peanut butter and light brown sugar until light and fluffy.
- Add the beaten egg, mixing well.
- Sift together flour into the butter/peanut/sugar/egg and vanilla mixture, combining well.
- Divide the mixture into equal balls of 15g (should make around 50)
- Roll into balls in caster sugar and place, well spaced apart, on the prepared baking sheets.
- Bake for 10-12 minutes, until golden brown.
- The biscuits will looked puffed up but will deflate and product a cracked effect upon cooling. We want this.
- When hot, they will be a bit too soft to handle so leave biscuits to cool on the baking tray for a few minutes.
- Transfer peanut butter biscuits to a wire rack to cool completely.
For the Banana cream:
- Beat the butter and vanilla extract until pale and fluffy
- Mash the banana and beat into the butter
- Add the Banana extract and mix
- Slowly incorporate the icing sugar, a little at a time until a light fluffy mixture like whipped cream is obtained.
Filing the biscuits:
- Ensure biscuits are completely cooled before piping the icing
- Fill piping bag with Banana cream
- Pipe 15g of the cream onto the underside of 24 biscuits and sandwich with the other 24 biscuits.
- Sandwich biscuits should be eaten on the day filled or refrigerated due to the fruit content of the butter cream.
- The unfilled biscuits can be stored in a cool dry container for up to a month.
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.