My day was made through the medium of Instagram today:
Despite aggressively sharing my amateur food photography on Facebook, by the 31st of January I had given up all hope of winning last month’s “Dish Snaps” competition. Dish magazine is hands down my favourite magazine – so beyond simply being stoked with receiving wine (having already been introduced/made a fan of the Bastard chardonnay), I feel utterly flattered. It is perhaps a lofty goal for me to consider this wee win a shoe in for eventually contributing even a recipe to the magazine … but a girl can dream (shoot for the moon, etc.).
I actually wasn’t planning on posting this recipe (despite the fact it is delicious), however my ego has now been boosted to the point where I feel I have to share my efforts via social media. I’m not adept at cookie making just yet – mainly for lack of trying, so I think I feel these are something of a learning curve as opposed to a final success. It’s incredibly simple, and the chilli I added to the cookie dough added a pleasing surprise. Cookie sandwiches are inherently decadent – something about eating two at once by virtue of how they are created seems to make it so.
Taken from Dish magazine online.
Makes 20 double cookies:
- 125 grams butter, very soft but not melted
- ½ cup icing sugar
- 1 teaspoon vanilla extract
- 2/3 cup plain flour (I used Healtheries gluten free baking mix)
- ¼ teaspoon sea salt
- 1½ tablespoons rice flour
- 1½ tablespoons cornflour
- ½ cup roasted peanuts, finely ground
- 2 x 50 gram Crunchie Bars (honeycomb – alternatively use Violet crumble)
- 1 tbsp black sesame seeds
- Pinch of cayenne pepper (adjust to spice tolerance)
- Preheat the oven to 170˚C fan bake. Grease and line a large baking tray.
- Beat the butter, icing sugar and vanilla until pale and creamy.
- Combine all the remaining ingredients, except the Crunchie Bars beat into the butter mixture.
- Put the Crunchie Bars in a plastic bag and gently crush with a rolling pin, leaving some of it a little chunky. Gently mix through the dough trying not to crush the larger pieces.
- Roll teaspoons into balls and place on a lined baking tray, leaving a little space between them for spreading. You will need to cook them in two batches.
- Gently press down with a fork to flatten just a little.
- Chill for 15 minutes to firm up the dough.
- Bake for about 12 minutes until golden, rotating the trays half way through for even cooking. Take out of the oven and using the tip of a knife, immediately push any toffee that has melted on the tray, back into the biscuit to reform into circles. Leave on the tray for 5 minutes then transfer to cooling racks. The unfilled biscuits will keep for 3 days in an airtight container and the filled biscuits are best eaten within 2 days of filling.
For the peanut butter filling:
- 1/2 cup peanut butter, chunky or smooth (I increased the amount of peanut butter so the taste would be more pronounced
- 3 tablespoons butter
- 2 cups icing sugar
- 1-3 tablespoons milk
Beat the peanut butter and butter to combine. Add the icing sugar and 2 tablespoons of milk. Beat until light and airy, only adding the extra milk if needed to make a filling that can be piped or spread onto the biscuits.
Transfer the filling to a piping bag and pipe onto half of the biscuits or simply spread with a knife. Top with the remaining biscuits.