- softened butter - 1/2 cup
- brown sugar - 1/2 cup
- white sugar - 1/2 cup
- egg - 1 piece
- peanut butter - 1 cup
- vanilla - 1/2 teaspoonfuls
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- Wheat flour - 1 1 / 2-2 Glass
- chocolate - 180 grams (cream)
- thick cream - 2/3 Cups (cream)
- corn syrup - 1 st. spoon (cream)
1. Preheat the oven to 190 degrees. Mix flour, salt and soda together in a small bowl. Whisk together butter and sugar in a large bowl. Add the egg and whip. Add the peanut butter and whip. Stir with vanilla. Add the flour in two sets and stir until homogeneous. 2. Roll out small balls from the dough, using 1 tablespoon of dough for two pieces of biscuits. Lay the balls on a baking sheet lined with parchment paper. 3. Gently attach each ball to the fork in two directions to make a grate on the surface. Lightly sprinkle the cookies with sugar. 4. Bake for 12 minutes until brown. Allow the liver to cool. 5. Make the cream. Place chopped chocolate in a small bowl. In a small saucepan over medium heat, heat the cream and corn syrup, bring to a boil and remove from heat. Slowly pour the cream over the chocolate. Stir with a rubber spatula until all the chocolate has melted and mixed with the cream. Allow to cool for 10-15 minutes. Lay 1-1 1/2 teaspoons of cream on the bottom half of the pastry, cover the remaining halves on top and lightly press down. Allow to stand for 20-30 minutes before serving.
Servings: 6-8