Crunchy Peanut Butter Shortbread

Prep: 20 mins | Cook: 15 mins | Total: 35 mins | Quantity: 30 cookies

Ingredients

Instructions

1. Preheat your oven to 170 Fan / 190 C / 375 Fan / Gas 5 and line a couple of large baking trays with parchment or silicon mats
2. Beat together the dairy free spread and peanut butter - you can do this by hand or using a stand mixer
3. Add the sugar and maple syrup, scraping down the sides of the bowl if using a stand mixer
4. Add the flour and mix just enough to form a soft dough - don't over-mix as this can make the shortbread tough rather than meltingly soft!
5. Tip the dough onto a lightly floured work surface and roll out to around 1/2 cm thick
6. Cut into shapes with a metal cutter (I used a 6 cm/2 inch round cutter) or cut finger shapes with a sharp knife
7. Carefully lift onto your prepared trays and put a couple of rows of holes in each cookie using a fork
8. Bake for 15 minutes until just starting to turn golden.  Sprinkle on a little extra coconut sugar on each cookie as soon as you take the trays out of the oven
9. Leave to cool completely before storing in an airtight container

Recipe by The Cook & Him at https://thecookandhim.com/recipes/crunchy-peanut-butter-shortbread/