honeycomb and peanut butter cookies with a kick

dsc05044-768x512

My day was made by Instagram today:

img_6585-300x115

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.

dsc05041-300x200

dsc05045-768x512

Taken from Dish magazine online.

Ingredients:

  • 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)

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

Directions:

  1. Preheat the oven to 170˚C fan bake. Grease and line a large baking tray.
  2. Beat the butter, icing sugar and vanilla until pale and creamy.
  3. Combine all the remaining ingredients, except the Crunchie Bars beat into the butter mixture.
  4. 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.
  5. 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.
  6. Gently press down with a fork to flatten just a little.
  7. Chill for 15 minutes to firm up the dough.
  8. 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. 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.
  2. 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.
Sharing is caringPin on Pinterest0Share on Facebook0Tweet about this on TwitterShare on LinkedIn0Share on Tumblr0

One comment

Leave a Reply