- 9 ginger biscuits
- 100 g butter
- 100 g icing sugar
- 200 g peanut butter
- 2/3 cup milk
Preheat the oven to 200°C. Place the biscuits in a muffin tray and bake for 7 minutes, or until they start to soften. As soon as the biscuits start to soften, remove them from the oven and press the biscuits down to line the muffin pan. Leave to cool before removing from the muffin tray.
Cream the butter and icing sugar in a blender. Add the peanut butter and milk and mix until well combined and lump free.
Pipe the peanut butter filling into the ginger-biscuit moulds.