Roast pork belly with caramelised peanut sauce
Need a dinner party dish to impress? Roast pork belly is always popular and with added spice and an addictive peanut sauce, this will win your guests over
Chocolate peanut butter shortbread sandwiches
- Preparation and cooking time
- Prep:
- Cook:
- Plus 1 hr chilling
- More effort
- Makes about 16
Skip to ingredients
For the shortbread
- 150g golden icing sugar
- 225g butterat room temperature
- 300g plain floursifted, plus extra for dusting
- 55g cocoa powdersifted
For the peanut buttercream
- 300g golden icing sugar
- 50g butterat room temperature
- 100g smooth peanut butter
- 2-3 tbsp milk
Nutrition: Per shortbread sandwich
- kcal363
- fat18g
- saturates10g
- carbs44g
- sugars28g
- fibre4g
- protein2g
- salt0.4g
Method
step 1
Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won’t come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.
step 2
Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.
step 3
To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.