Cookie tin

Ingredients

• 200 g Pintola All Natural Peanut Butter (100% pure peanuts, no artificial flavors or preservatives)
• 3 pieces Plain Digestive Cookies (Use any plain, lightly sweetened cookie; can substitute with graham crackers)
• 2 tablespoons Powdered Sugar (For light dusting; optional)

Instructions

1. Warm the Peanut Butter

   Place the 200 g of Pintola All Natural Peanut Butter in a microwave‑safe bowl and heat on high for 20‑30 seconds, stirring halfway, until it becomes pourable but not hot.

   Time: PT1M

2. Assemble the Base

   Lay the three plain cookies side by side on a plate or small cake stand, leaving a small gap between each.

   Time: PT1M

3. Spread Peanut Butter

   Using the spatula, spread a generous layer of the warmed peanut butter over each cookie, covering the top completely. The peanut butter should be thick enough to hold the cookies together when set.

   Time: PT3M

4. Create the Cake Shape

   Gently press the three coated cookies together, aligning the edges to form a small rectangular “cake”. The peanut butter acts as the “glue”.

   Time: PT1M

5. Chill to Set

   Place the assembled cake in the refrigerator for 5‑7 minutes to allow the peanut butter to firm up.

   Time: PT5M

   Temperature: 4°C

6. Finish and Serve

   Remove from the fridge, dust lightly with powdered sugar using a sieve, slice if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

30 g

Fat

28 g

Fiber

3 g