Monday, 8 September 2014

Peanut Butter Shortcrust Pastry.

So this is just a very small post to share something I believe some of you may be interested in!

As you are probably aware, peanut butter is everywhere at the moment. It's in biscuits, tarts, chocolates, even milkshakes! A few weeks ago, I decided to try out a new recipe called a 'Snickers Bar'. This is a dessert which is based around the very popular peanut and caramel chocolate bar, but with a twist or two! But I came across a problem pretty much straight away! The recipe I was using called for a few random ingredients that I had never heard of, which are usually not even available in Australia. This meant that I was unable to make the peanut butter base! I didn't want to just add the peanut flavour into the chocolate mixture like normal, so I was pretty determined to find a way around this problem. After scouring the internet for a peanut butter pastry recipe, I had no luck. So....I decided to make up my own! 

Here it is: 

Peanut Butter Shortcrust Pastry (Based on recipe from

© 1 1/2 cups plain flour
© 75g butter, chilled, chopped
© 50g peanut butter 
© 1/3 cup caster sugar
© 1 egg yolk
© 1 tablespoon chilled water
  1. Combine flour, butter, peanut butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
  2. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
  3. Place pan on a baking tray. Line pastry case or tin of choice with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

This recipe actually worked really well. Since peanut butter has a high fat content, I felt comfortable substituting nearly half of the butter in this original recipe for it. I also baked my pastry in a spring-form tin, which allowed me to later fill it with my mousse mixture. As long as you use grease-proof paper or oil spray, you should be fine! 

Until next time, happy baking.


1 comment:

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