Peanut Butter Sandwich Biscuits

2014, how did that happen? I swear it was 2011 5 minutes ago! Like most people around this time I am thinking about being a bit healthier, new year, new start and all that nonsense.

It's all a load of rubbish really, why should you suddenly change in January? Why not any other month of the year? I suppose it gives us all a legit reason to scoff all the Christmas chocolate before the new year with no guilt. Anyway, as much as I may hate the stereotype of being "good" in January, I am jumping on the bandwagon. You all know I did Weight Watchers last year for around 6 months and lost just over 2 stone. It all fell apart in July, and over the passed 6 months I have put about half of it back on. To be honest I am pretty happy with how I look, I do just want to try and get fitter and healthier, rather than lose weight.

Before diving head first into the big bowl of salad that is January, I wanted to bake something suitably sweet to see out the year in style. I received the Smitten Kitchen cookbook by Deb Perelman for Christmas, which by the way is brilliant. I had bookmarked a few (read: alot) recipes to try but this one stood out the most. Mainly due to the fact Whole Earth sent me a whole bunch of peanut butter before Christmas (Thanks guys!)

I tweaked the recipe slightly, not because I thought I could improve it but due to the fact I didn't have all the ingredients to hand and I was waiting in the house for parcel deliveries. Luckily they still turned out pretty great.

Recipe adapted from The Smitten Kitchen Cookbook.

// function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open("", "printwin"); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); } //

print recipe

Peanut Butter Sandwich Biscuits by January-7-2014
Ingredients

115g Butter
225g Whole Earth Organic Peanut Butter (smooth)
195g Caster Sugar
1 (large) Egg
250g Plain Flour
1/4 teaspoon Baking Powder
A pinch of Salt
Chocolate Spread

Instructions 1.Put the butter and peanut butter into a bowl and mix until fully combined and soft, there should be no lumps. I used my stand mixer for this and left it going for around 4 minutes.2. Next add the sugar, mix until combined. 3.Then in goes the egg, once again mix until combined. 4. Finally, in goes all of the dry ingredients, mix until you can no longer see any flour. You should have something resembling a rough dough at this point. 5. Pop the dough in some cling film and put it in the fridge for at least an hour. 6. Once the dough is nice a chilled you can get rolling. I divided mine into 4 smaller balls, as space is an issue in my kitchen. 7. Cut out your desired shape in multiples of two, I had 40 biscuits, so 20 sandwiches. My biscuits were around 0.7-0.8mm in depth. 8. I popped the cut biscuits on a greased tray and put them back in the fridge for 20 minutes, this helps to stop them spreading too much. 9.Cook at 170C for 10-12 minutes, until lightly golden. 10. Cool on a wire rack completely before assembling. 11. To Assemble spread some chocolate spread on one of your biscuits, then sandwich another on top. Et voila! Sandwich biscuit!

I got a fancy pants new camera for Christmas which I have had so much fun playing with, this is the first recipe I photographed using a proper camera as opposed to my Iphone... Can you tell?

If anyone has any great camera advice or tips, please share as I am a total novice over here.