I had a peanut butter craving this afternoon, and thought about making some of those chocolate/peanut butter ball things; they're a bit gloopy for me, so I had a brainwave - shortbread with peanut butter. As I doctor most recipes that I follow, usually successfully (except for the recent blueberry macarons...) I guessed at these quantities and they were perfect. Crisp and buttery with no gloopiness. And passed the Fudgelet test!
*** (Easy)
You need...
200 g plain flour
50 g rice flour or fine maize meal (or more plain flour if you don't have)
175 g sugar
150 g butter
several large tablespoon scoops of crunchy peanut butter
Do this...
Put all the ingredients in a bowl and mix well. When it comes together, transfer to a lightly floured surface, shape into a ball and roll to about 1.5 cm deep. Press out biscuit-sized shapes with a pastry cutter and put on a baking sheet. Bake for about 20 minutes at 170C. When firm and golden, cool on a wire tray.
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