Basil Pesto & Lemon Peanut Butter Sandwich Biscuits

A light and crisp biscuit with a creamy peanut butter centre.

Tip: These are best eaten on day of baking but will keep for a couple of days in an airtight container.


  • 150g plain flour
  • 75g caster sugar
  • 125g butter, cubed
  • Zest of 1 lemon
  • 1 tsp Sacla’ Free From 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


  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.
  2. Now add the Free From 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.
  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.
  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.
  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.
Serves: 16Cooking time: Share recipeReview this recipe


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