Basil Pesto & Lemon Peanut Butter Sandwich Biscuits

Name: Basil Pesto & Lemon Peanut Butter Sandwich Biscuits
Prep time: THMS
Cook time: THMS
Ingredients: 150g plain flour; 75g caster sugar; 125g butter, cubed; 1 lemon zest; 1 tsp. Sacla’ Vegan Basil Pesto; 1 egg yolk; Approximately 6tsp. Manilife creamy peanut butter; Icing sugar for dusting; You will need a 6cm round cutter and a small round stamp to cut out the whole in the middle

If you enjoy experimenting in the kitchen, you'll love these slightly 'out-there' cookies. Sacla' Vegan Basil Pesto is the surprise ingredient, adding fresh herbal flavour to the zesty lemon and creamy peanut butter. Go on, give them a try.

Cook Time

25 mins

Serves

Ingredients

150g plain flour
75g caster sugar
125g butter, cubed
1 lemon zest
1 tsp. Sacla’ Vegan Basil Pesto
1 egg yolk
Approximately 6tsp. Manilife creamy peanut butter
Icing sugar for dusting
You will need a 6cm round cutter and a small round stamp to cut out the whole in the middle

Recipe products

How to make the recipe

Step 1

Preheat the oven to 180C/160 fan oven. Add the flour, sugar, butter and lemon zest to a food processor and blitz until fine breadcrumb consistency

Step 2

Now add Sacla' Vegan Basil Pesto and the egg yolk and use the pulse button until it starts to come together as a dough. Turn it out onto a lightly floured board and knead it gently

Step 3

Roll the dough out to about 5mm thick and cut out the rounds, you will need to re-gather and re-roll the dough. Sit them on a baking sheet or use two lined with baking paper and put in the oven to bake for about 10-12 mins or until pale golden

Step 4

Remove and leave to cool for a couple of mins then stamp out a circle in half the biscuits, these are for the tops

Step 5

Transfer to a wire rack and leave to cool completely. Lightly dust the biscuit tops then sandwich them together with a biscuit with a generous spread of Creamy Peanut Butter