We’ve been using our Argentinian roots and flirting with the Italian border.
To knock you up something bandoozling yummy and delicious.
It’s a weird combo. But the best things in life are weird. At Mani-we’re never vanilla. We always pack a punch (or crunch).
Pesto? And….. Our life changing Creamy Peanut Butter.
You may, at first, be thinking, “Bloody hell that’s like Chalk and Cheese, Jekyll and Hyde…Kim Jong Un and Trump..”
But no, no, no… hooooold you’re horses Manilifers, deep breath, take a seat and strap in. We’re about to take you to the Culinary circus.
Manilife PB and Sacla’ Pesto.
These two bounce off each other like Ant and Dec, love each other like Victoria and David and share the same telepathy as The Two Ronnies. It’s a match made in foodie heaven.
We dare you, to take the plunge into the weird and wonderful. Nothing great ever happened in a comfort zone and we dare you to step out yours to reach the PB Epiphany.
We will be singing and dancing these recipes to you through a Digital Microphone… This week…
Basil and Lemon Peanut Butter Sandwich Biscuits
Round of applause Ladies and Gents.
We are a team of foodies and we sat around the office when these arrived, eyes wide open like puppies, mouths drooling, craving to taste the madness.
They’re outlandishly delicious and we’d love you to take a photo of yours and shout it out on Insta, Facebook, Twitter or if your in a spritely mood scream about it down the street.
Here’s the recipe:
Classic Basil & Lemon Peanut Butter Sandwich Biscuits
A light and crisp biscuit with a creamy peanut butter centre
Makes about 32 rounds (16 sandwiched biscuits), (Prep 20 mins, cook time 12 mins)
150g plain flour, sieved plus extra for dusting
75g caster sugar
125g butter, cubed
Zest of 1 lemon
1 tsp Sacla’ Free From Basil Pesto
1 egg yolk
About 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. 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.
2. 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. Remove and leave to cool for a couple of mins then stamp out a circle in half the biscuits, these are for the tops.
3. 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.
Tip: These are best eaten on day of baking but will keep for a couple of days in an airtight container.
Keep your eyes peeled this week… We have more delightfully delicious Pesto and Pb combo recipes coming for you!!