peanut butter shortbread


I have recently fallen in love with peanut butter, I was kind of neither here nor there about it, now it’s very much a part of my life.  I took this classic shortbread recipe and peanutbutterified it. 

peanut butter shortbread

A peanut butter shortbread recipe
Print Recipe


  • 200 gms butter original recipe is for  250 gms if you want to leave the peanut butter out and keep it classic… a bit for greasing
  • 50 gms crunchy peanut butter I used WW organic crunchy peanut butter because its awesome but any kind would work
  • 125 gms  caster sugar plus a bit more for sprinkling…I store vanilla pods in my caster sugar which imparts a lovely flavour
  • 250 gms plain flour sifted
  • 125 gm cornflour


  • preheat oven to 150 degrees c
  • butter a 20 – 24cm square tin
  • cream the butter, peanut butter and sugar together until pale and fluffy
  • add the flour and cornflour and mix lightly with a spatula or wooden spoon and then your hands until you have a smooth dough
  • roll your dough on a floured surface until about 2cm thick
  • press the rolled out dough into the tin getting it into the corners (I skipped the rolling out and just pressed it directly into the tin — a slightly less even surface which I quite like)
  • prick the dough all over with a fork
  • bake for around 50 minutes until a nice golden colour
  • while it’s still warm from the oven sprinkle over the caster sugar
  • allow to cool slightly then cut into desired squares with a sharp knife
Author: Sam Linsell


Perfect shortbread texture, subtle but yet distinctive peanut butter flavour, nicely blinged up with some edible glitter for Christmas gifting. Such a winner!

just baked


  1. I’m not a big fan of peanut butter but my friend took me to this place that makes Indianapolis Specialty Desserts and we both had a piece of something that was similar to this. And I have to say, it was pretty good. Normally I will not eat peanut butter unless it’s paired with something really good. For example, I will not eat peanut butter and jelly unless the jelly is strawberry, raspberry or blueberry. No other flavors will work for me. I’ll also eat peanut butter and chocolate, but there has to be more chocolate than peanut butter.

  2. Hi Laurel, I agree totally with you on the chocolate to peanut butter ratio. The fact that it is so nutritious is an added bonus. In south africa we dont eat peanut butter with jelly, we pair it with syrup (a classic childrens sandwich). I quite like it with a drizzle of honey if I’m needing a slightly sweet edge. Like with all food, not all peanut butter is made equal – and I have found that really good quality organic peanut butter to be soooo much better. S

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