Peanut butter shortbread recipe

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Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 20 x 25cm tin with non-stick parchment paper.
In a large bowl, beat the butter and sugar together until light and fluffy.
Sieve in the flour and corn flour. Mix together to form a soft dough.
Press the dough into the prepared tin until smooth. Bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool completely.
Using the back of a spoon, spread over the peanut butter.
Put the melted chocolate into a piping bag and drizzle over the top. While the chocolate is still wet, sprinkle on the chopped peanuts.
Place the tray into the fridge to set the chocolate. Cut into squares and serve.

Per Serving: 464kcals, 32.4g fat (13.8g saturated), 36.4g carbs (15.4g sugars), 11g protein, 3.3g fibre, 0.217g sodium

Peanut butter shortbread