Peanut Butter Shortcrust Cups
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- 1 sheet ready-rolled shortcrust pastry
- 1/2 cup smooth peanut butter
- 100 g vegan milk chocolate alternative
- 1 tbsp oil
Preheat the oven to 180C | Gas mark 4. Grease a 12-hole mini muffin pan or mini tart tins with a little oil.
Using a large round cookie cutter (approx 6cm diameter) or a glass, cut 12 rounds from the pastry sheet.
Press the pastry rounds into prepared muffin tins. Spoon 1 teaspoon of smooth peanut butter into each pastry case.
Bake in the middle of the oven for 12 minutes or until pastry is golden.
Melt the chocolate over a pan of barely simmering water (a bain marie).
Once baked, take the cups out of the oven and let them cool slightly. Drizzle with the melted chocolate and leave to set.
