Food Thoughts has been working with Great British Chefs, the team of top chefs and food bloggers behind the fastest growing food website in the UK including Richard Corrigan, Peter Gordan and Marcus Wareing. Rukmini Iyer celebrates the magic combination of peanut butter and chocolate in this biscuit recipe, sandwiching her beautifully crisp chocolate biscuits together with a sweet and salty peanut buttercream. Chocolate, salt and peanut butter are to my mind a far more interesting mix of salt and sweet than the ubiquitous salted caramel. Less sugary, with an intense savoury hit from the peanuts, they marry so well into a dessert that it’s hard to understand why the combination doesn’t crop up more often in confectionery here – unlike in the USA, where they’re well ahead of us with peanut butter cups and handsome jars of swirled peanut butter and chocolate (flavoured) spread. While these crisp, grown-up cocoa biscuits are a treat in themselves with a cup of tea, for a substantial biscuit that’ll see you through from 3pm till dinner time, possibly with a gym visit in between, try the salt laced peanut butter buttercream as a sandwich filling. Good quality cocoa in the biscuits will make all the difference – and if you’re feeling artistic, you can always try stamping out a small heart shape in the middle of each cookie half, to turn these into the dark and handsome cousin to the jammy dodger.
ABOUT THE CHEF: Rukmini Iyer Having left a career as a lawyer to pursue her foodie passions, Rukmini went on to work at Tom Kitchin’s The Kitchin in Edinburgh. She is now a food stylist, food writer and recipe developer based in London, and has two cookbooks out later this year.