Peanut Butter Creams

1 cup of plain flour (all purpose flour)

1 teaspoon of cocoa powder

1/4 teaspoon ground cinnamon

50g (1.7 oz) unsalted butter

1/3 cup caster sugar

1 egg

200g (7 oz)  dark chocolate

1 tablespoon vegetable oil

1/3 cup white chocolate


Cream Filling

125g (4.4 oz) cream cheese

1/4 cup smooth peanut butter

1.  Line  two baking tray with baking paper.

2.  Place the flour, cocoa powder and cinnamon in a food processor, add the butter and sugar.

3.  Using the pulse action press the button for 30 seconds or until the mixture is fine and crumbly.

4.  Add the egg and process for 15 seconds more or until a soft dough forms.

5.  Place the dough onto a lightly floured surface and knead fot 1 minute until smooth.

6.  Roll the dough to 4mm (0.15 inch) thickness.

7.  Cut into 4cm rounds using a fluted cookie cutter.

8.  Place the cookie dough on the prepared baking trays.

9.  Bake for 12 minutes or until lightly golden.

10.  Remove from the oven and allow the cookies to cool on the tray.

11.  Melt the white chocolate in a small heatproof bowl.  Place the bowl over a pan of simmering water and stir until the chocolate has melted.  Remove from the heat.  Add the oil and beat until the mixture is smooth.  Allow to cool slightly.

 Making the Peanut Butter Cream Filling

1.  Place the cream cheese in a small bowl and beat with an electric mixer until light and creamy.

2.  Add the peanut butter and beat for 1 minute more until well combined.

3.  Fill a piping bag fitted with a fluted 5mm wide piping nozzle and pipe a swirl over each biscuit.

4.  Dip each biscuit into the melted chocolate, coating only the filling and top of the cookie.

5.  Place the cookie back on the rack to set.

6.  Melt the white chocolate and pipe fine lines of white chocolate over the chocolate dipped cookies.