Brilliant flavours, great texture. This shortbread recipe uses icing sugar for a nice ‘short’ finish. Refrigerating the dough for as long as possible really helps the final bite as this gives the margarine time to firm up and the sugar dissolves into the dough to create a light, crumbly texture.
- 4oz, (1/2 cup) margarine
- 1/3 cup chunky peanut butter
- 1/2 tsp vanilla extract
- 1 1/4 cup plain flour
- 1/4 cup icing sugar, sifted
- 1 tsp sea salt
- 100g packet of milk chocolate chunks
- Preheat the oven to 160C
- Cream the margarine and the peanut butter together then beat in the vanilla.
- Add the flour, sugar and salt to the creamed mixture. Mix until the dough comes together.
- Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, twist the ends securely and refrigerate for at least a couple of hours.
- Slice the log into discs with a sharp knife. Not too thick, not too thin, about 1/3 – 1/2 inch is juuuuust right. If a slice crumbles a bit, just smoosh the dough back together (technical term).
- Bake on a greaseproof lined baking sheet for about 12-14 minutes. The cookies will not be browned and they may look undone, but don’t over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
- Let the cookies cool on the pan for 5 minutes before transferring to a rack to cool completely.
This batch gave me 21 little cookies but you could roll the dough mix into a big short log and make giant cookies too. I feel like I have a tiny bit more self control when I make things smaller though, although this can backfire significantly when I kid myself that I can eat lots because they’re diddy. Either way, they’re yummy.