Tempering chocolate is an added step that sounds complicated but if you follow the steps carefully and use the Thermapen it really isn’t too difficult. The process makes the chocolate set in the right way meaning it won’t melt straight away when you touch it and because of this the biscuits in this recipe don’t need to be stored in the fridge.
- 150g smooth peanut butter
50g light brown sugar
50g caster sugar
55g unsalted butter, at room temperature
1 large egg yolk
125g plain flour
1/4 tsp baking soda
- 300g dark chocolate, finely chopped
50g salted peanuts roughly chopped
Using an electric mixer beat together the peanut butter, sugars and unsalted butter until light and fluffy. Add the egg yolk and beat until combined then add the flour and baking soda mixing together to form a dough.
Form the dough into a rough ball and place between two sheets of parchment paper and roll out until around 1/2cm thick. Place the rolled out dough onto a baking tray and refrigerate for about an hour until the dough has firmed up.
Preheat the oven to 180°C. Remove the dough from the fridge and peel off the top sheet of parchment paper, then using a 5cm cookie cutter cut out as many rounds as you can and place them onto a parchment lined baking tray. Bake for 18-22 minutes or until the edges of the cookies are golden. Allow to cool whilst you temper the chocolate.
Place 3/4 of the chocolate into a medium bowl and set over a pan of simmering water, making sure the bowl doesn’t touch the water. Stirring the chocolate regularly heat until the chocolate it is melted and measures 55-58°C on a Thermapen®. Remove from the heat and stir in the reserved chocolate until it has cooled to 28-29°C. Place the bowl back on the pan and heat until the chocolate reaches 31-32°C.
Remove from the bowl and dip the biscuits halfway into the chocolate and then set onto a parchment lined baking tray and sprinkle with a few chopped peanuts. Allow the chocolate to set at room temperature before eating.