I feel like cupcakes and cake (especially cheesecake) are already part of my repertoire…. I’m always learning but I feel like those recipes don’t really challenge me anymore…
I was looking to make something a bit different so I had a browse through The Great British Bake off cookbook and found this recipe for Peanut Shortbreads with a salted caramel filling so I decided to give it a try.
Plus I live with two of the world’s biggest peanut butter enthusiasts! So before one of them set off for a work-on-location journey 🙁 I made Ruth’s shortcake biscuits which delivered way more than the name promised! 🙂
I certainly learnt a lot with this recipe…. Firstly, shortbread can be very fiddely to make… It crumbles and wants to fall apart and when you try to roll it it cracks or sticks to the rolling pin! You do need a bit of patience, my first tip is:
Use a lot of flour on the work surface and rolling pin
Also, if you can, try to use a big work surface (not always possible in “little” London).
The second thing I noticed about this recipe is that once the biscuits were baked I just wanted to add the caramel but it takes quite a long time to cool so I would:
Make the caramel first or in between batches
…to allow it time to cool and harden a little before you can spread it between biscuits.
If you like peanut butter a lot, these biscuits could do with adding another half to one spoon of peanut butter as the flavour is quite subtle
Finally, my friends were very kind and said they were good as they were, I suppose it’s personal preference but I would suggest you:
Ensure you roll the dough quite thinly or each biscuit ends up quite large (although sometimes that’s a good thing 😉 ).