60g castor sugar
170g sifted cake flour
250g muscovado sugar
125g smooth peanut butter
150g sifted icing sugar
100g chopped dark chocolate
- Preheat the oven to 180°C and grease and line a 20cm square baking tin.
- To make the shortbread, cream the butter and sugar until pale.
- Stir in the flour to form a soft dough.
- Press the dough into the prepared baking tin and bake for 25 minutes or until golden and crisp.
- To make the topping, melt the butter in a saucepan over medium heat.
- Add the sugar and milk and stir until the sugar has melted, then bring to the boil for 2–3 minutes, without stirring.
- Remove from the heat and stir in the peanut butter.
- Using a wooden spoon, beat in the icing sugar until the mixture is smooth.
- Pour the peanut-butter mixture onto the cooked shortbread in the tin, smooth the top with a spatula and leave to cool slightly.
- Melt the chocolate in a double-boiler or in a glass bowl placed over a saucepan of simmering water.
- Spread the melted chocolate, reserving about two tablespoons, over the peanut-butter layer and refrigerate until set.
- Cut into desired shapes with a sharp knife, then drizzle over the reserved melted chocolate. Store in an airtight container in the refrigerator.
Extracted from Simply Delicious by Zola Nene (Struik Lifestyle). Photographs: © Penguin Random House South Africa (Pty) Ltd / Dawie Verwey.