I took my son up to London on Tuesday for a Pizza Making Session at Fire & Stone in Covent Garden to celebrate the launch of the My Daddy Cooks recipe book. While I was up in Covent Garden, I could not resist the opportunity to pop into Cybercandy on Garrick Street to purchase some American Candy and Marshmallow Fluff. When we got home, I raided the cupboard to make sure I had the ingredients I needed, and this morning, I came up with this recipe, which makes 40 biscuits or 20 biscuit sandwiches.
The Peanut Butter Biscuits on their own are egg-free, however the addition of Fluff to buttercream frosting to produce the filling for the cookie sandwich introduces egg products. Marshmallow Fluff can also be purchased from American Food Direct, Amazon and occasionally from Asda.
Peanut Butter Biscuits
- 250g very soft Unsalted Butter
- 3 heaped tbsp Smooth Peanut Butter
- 130g Icing Sugar
- 55g Cornflour
- 230g Plain Flour
Fluff Buttercream Filling
- 100g softened Unsalted Butter
- 200g Icing Sugar
- 2tbsp Milk
- 100g Marshmallow Fluff