Peanut Shortbread with Honeycomb

Makes A LOT Prep Time 10 minutes   Cook Time 30 minutes   Rated: Print

Buttery peanut butter shortbread topped with golden honeycomb and rich chocolate; an irresistible sweet treat that crunches in all the right ways.

This was on our cookies for Christmas book list...but it became ugly delicious, so it has been relegated to normal cookie content...we are not cookie prejudiced here, we eat all cookies (and happily). But not all cookies make it into our projects! 

Stay tuned for a load more cookie recipes appearing on here soon. In the meantime, if you have the TM 6 or TM7, and the ability to make honeycomb easily, this is your recipe to try immediately. We decided that a thinner slice on the peanut butter shortbread layer of the whole thing would make life easier. So go for the largest tray you can find and make the shortbread thin...thinner can be better on some cookie occasions.

You could just use the shortbread part of this recipe if you were not keen to faff around with the rest, having said that, tis the season to faff. 

 

Need

Do

1  

Preheat oven to 160°C. Line a large slice tray with baking paper.

2  

To make the shortbread layer, place butter into the Thermomix bowl. Chop 6 sec/speed 5 or until softened. Insert Butterfly and whip 1 min/Butterfly/speed 3. Add sugars and continue whipping 1 min/Butterfly/speed 3.

3  

Add vanilla and salt. Combine 10 sec/Butterfly/speed 3. Remove Butterfly. Add flour, peanuts and peanut butter. Blend 20 sec/speed 5.

4  

Tip dough out into the tray. Using floured hands, press dough evenly throughout the tray. Prick surface all over with a fork. Freeze until firm for at least 20 minutes.

5  

Bake for 30 minutes, or until brown all over. Cool.

6  

Make honeycomb as per Thermomix instructions. Pour over the shortbread, quickly. Tilt the pan around so the honeycomb reaches the edge. Don't be tempted to spread with a spatula, it'll knock the air out. Cool.

7  

Spread with melted chocolate. It is remarkably hard to cut this neatly on day one or even day three. It is better to leave it (at room temperature) for a few days before cutting it into shards. It is completely more-ish and very difficult to resist however.

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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