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Prep time
20 minutes
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Makes
16
Author Notes
A peanut butter shortbread topped with a sugary, crunchy peanut layer. —RetroBakes
Ingredients
- Base
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4 ounces
butter, softened
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3 ounces
sugar
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6 ounces
all-purpose flour
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1.5 ounces
peanut butter
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3 ounces
corn starch
- Topping
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6 ounces
sugar
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6 ounces
butter
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2 tablespoons
golden syrup
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8 ounces
roasted, salted peanuts
Directions
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Preheat oven to 350F/180C
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Cream the butter, peanut butter and sugar for the base until light and fluffy.
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Sift the flour, cornflour and salt together and work into the mixture to make a smooth dough.
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Press into a lined tin. I used my 9″x9″ tin (23cm square).
Prick with a fork and bake for 15-20 minutes.
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Meanwhile, put the sugar, syrup and butter for the topping in a small pan and heat until the sugar has dissolved.
Simmer for 5 minutes, then stir in the nuts. Spread over cooked base.
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Leave to cool in the tin and then cut into squares.
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