Ingredients
Method
1.Beat butter, sugar, syrup and peanut butter in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, in two batches. Cover dough; refrigerate 30 minutes.
2.Preheat oven to 180°C (160°C fan-forced). Grease oven trays and line with baking paper.
3.Roll dough between sheets of baking paper until 3mm thick. Cut ten 7cm hearts from the dough. Using the 4cm cutter, cut out smaller hearts from the centres of these hearts. Gather scraps (including the cut-out centres) and re-roll the dough; cut out a further 10 x 7cm hearts, but don’t cut out the centres.
4.Bake whole and cut-out hearts for 10 minutes or until golden. Cool on trays.
5.Spread whole hearts with caramel; top with cut-out hearts. Dust hearts with sifted icing sugar to serve.
You need a 7cm and a 4cm heart cutter. Caramel top `n’ fill is a thick caramel, suitable to use in pie fillings. It is available from supermarkets.
Note
