Ingredients

Step by step

1. Line 2 baking trays with baking paper.
2. Put the butter and peanut butter in a mixing bowl and beat with a wooden spoon (not an electric mixer) just until smooth – you’re not trying to cream the mixture. Add the remaining ingredients and stir until the mixture comes together into a soft dough. Shape into a flat disc, wrap and chill in the fridge or freezer until firm enough to roll out.
3. Preheat the oven to 180°C, fan 160°C, gas 4. Roll out the dough on a floured surface, to the thickness of a £1 coin. Cut out 12-14 x 7cm circles and the same number of 3cm circles (if you don’t have a cutter this size, roll little balls of dough, then flatten them with your finger).
4. Arrange the large discs on the lined trays. Cut each of the small discs in half and place either side of the large circles to make ears, gently pressing the pieces together. Chill again until firm, about 30 minutes. Bake the biscuits for 12 minutes, until turning golden brown at the edges. Leave to cool on the trays.
5. If using dark chocolate rather than writing icing, melt it in a heatproof bowl over a pan of gently simmering water. Transfer to a small piping bag and snip off the end, then pipe the features onto the biscuits. If the chocolate sets too quickly, place the piping bag in a warm oven for a second or two to re-melt it.