Go Back

Peanut Butter Shortcrust Cups


  • 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.