Candlebridge Bakery Peanut Butter Shortbread

This is an original recipe from The Candlebridge Bakery and it is delightful, tenderly sweet, beautifully buttery and with that gorgeous little nutty crunch! Shortbread heaven!

1. 1

   Preheat your oven to 150oC and butter grease a sponge cake tin

2. 2

   In a large bowl, sieve the flour, sugars and mix it well together.

3. 3

   Gently warm the peanut butter and add to the dry mix. (Do not use a microwave!)

4. 4

   Pour the peanut butter into the dry flour and sugar mix and stir it around.

5. 5

   Now, you can begin to rub the peanut butter into the flour and sugar mix as you would if you were making scones or a pastry. The result you want is nice and crumbly.

6. 6

   In the microwave, melt the sunflower butter spread in a jug, for 35 seconds on high setting until melted. (place a sheet of clingfilm over the jug to prevent splashing inside the microwave oven!)

7. 7

   Pour the melted butter into the crumbled mix and mix to a soft dough until all the sides of the bowl are clean.

8. 8

   Place the dough in the sponge cake tin and press into the sides until you cover the tin..

9. 9

   Take a sharp knife and gently pressed it into pie slices and with a fork, prick the dough in several places!

10. 10

    Place your shortbread in the oven on the middle shelf for 30 minutes

11. 11

    After 30 minutes, open the oven door and check to see if the shortbread is beginning to colour nice and golden. If so, take a folded sheet of greaseproof paper and place over the tin to avoid any burning and place a stainless steel spoon on top to keep the greaseproof paper in place and bake for a further 20 minutes

12. 12

    After the final 20 minutes, remove the greaseproof paper. Be careful with the spoon as it's going to be hot, so handle it with care using a tea towel to safeguard yourself.

13. 13

    Take a knife and gently cut through the shortbread and leave to cool for a further 30 minutes before serving.
    
    
    
    
    
    **Original recipe by L Shannon, The Candlebridge Bakery - 1st May 2010 **