Crunchy Peanut Butter and Chocolate Cookie Sandwiches

Preheat the oven to 150°C fan bake.

Put the peanut butter, raisins, ginger, egg, baking powder, sugar and the vanilla in a large bowl and mix until well combined.

Chop the peanuts and chocolate into smallish pieces and mix into the dough. If the pieces are too large the biscuits will fall apart.

Roll tablespoons of the mixture into balls and then use your fingertips to flatten them into approximately 7cm circles, spacing them 2cm apart.

Bake for approximately 9–10 minutes or until the tops are lightly golden.

Cool on the tray for 10 minutes before carefully transferring to a cooling rack. The biscuits are very fragile when hot. Sandwich together with filling or enjoy on their own. Makes about 16 (depending on their size)

Whipped Peanut Butter Filling

Beat all the ingredients together until light and airy. Transfer the filling to a piping bag with a 1cm nozzle and pipe on to half of the biscuits or simply spread with a knife.

Top with the remaining biscuits. 

We have ten jars of Ceres peanut butter to give away, in your choice of smooth or crunchy. Click here to enter the draw.