Butterfinger Biscuits

Peanuts. Peanuts. Peanuts.
If there's one thing I never tire of eating it's anything peanutty. Whilst browsing Pinterest a few weeks back I stumbled across these little biscuity delights and couldn't resist whipping up a batch for myself


Ingredients
¾ cup unsalted butter, diced and at room temperature
½ cup icing sugar
½ teaspoon salt
1 teaspoon vanilla extract
1¾ cup of plain flour
2 Butterfingers, chopped finely ( you can find these on the 'American' aisle of the supermarket)
150 grams of dark chocolate
¼ cup of double cream

How to:

1. Cream the butter, sugar and salt until light and fluffy.
2. Add the vanilla and then sieve the flour and half the chopped Butterfingers until the dough is combined.
3. Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour until firm.
4. Roll out the dough in to a sausage and slice it in to cookies. You can make the sausage as fat or as skinny as you would like, depending on what size cookies you prefer
5. Preheat the oven to gas mark 6
6. Bake for 10-15 minutes or until golden on top. Place on a wire rack and allow to cool
7. Melt the chocolate and cream over in a pan over boiling water, stirring until evenly combined. Spread a thin layer of chocolate on top of each cookie and sprinkle the remaining chopped Butterfingers on top. 

Happy baking!