Nutter butters

AT A GLANCE

  • Serves 12 people

Peanut sitting on a stainless steel bench… along comes a rolling pin and… uh oh, nutter butter: peanut butter cookies filled with peanut butter frosting, a spoonful of peanut butter and salty caramel sauce. Toot toot!

  • 125 gm butter
  • 100 gm caster sugar
  • 100 gm soft brown sugar
  • 1 egg, lightly beaten
  • 225 gm pastry flour, sifted
  • 1 tsp baking powder
  • 70 gm peanuts
  • 50 gm peanut butter, plus an extra 1 tsp for each biscuit
  • ½ quantity of creamy vanilla frosting (see creamy vanilla frosting recipe)
  • 100 ml salty caramel (see salty caramel recipe)
01   Cream the butter and both sugars using electric beaters for about 5 minutes. Add the egg gradually until well mixed and pale and creamy. Add the sifted flour, baking powder and peanuts, being careful not to over-mix. Roll the dough into 2 logs, about 5cm in diameter. Cover with plastic wrap and freeze for about 1 hour until firm; the dough can be made ahead and frozen for several weeks. Thaw until firm before cutting and baking.
02   Preheat the oven to 150C. Line 2 baking trays with baking paper. Cut the logs into 24 slices about 5mm thick, and space them apart on the baking trays, allowing room for a growth spurt in the oven. Bake for 10-15 minutes, or until an even golden brown. Remove from the oven and cool on the trays.
03   Add the 50gm of peanut butter to the frosting and mix thoroughly. Pipe a ring of peanut butter frosting around the edge of half the biscuits. Place 1 tsp peanut butter in the centre of each, top with a spoonful of salty caramel and add a second biscuit as a lid. The biscuits will keep in an airtight container in a cool dark place for up to a week.

Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.

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