PEANUT BUTTER AND JAM COOKIES
Another American-inspired combo. I used to love peanut butter and jam sandwiches for tea when I was young – much to my mum’s horror – and the flavours work just as well in a chewy cookie. This is a great one for getting the kids involved. They love rolling out the balls of dough and then making indents with their tiny fingers so you can add a dollop of jam and peanut butter.
Servings30
Ingredients
- 185g plain floursifted
- 1tsp baking powder
- Pinch of sea salt
- 125g buttersoftened
- 325g peanut buttersmooth or crunchy is fine
- 185g light muscovado sugar
- 3tbsp Milk
- 1 vanilla podsplit open and seeds scraped out
- 1 large free-range eggbeaten
- 125g raspberry jam
Instructions
- Preheat the oven to 180°C/Gas 4 and line 2 baking sheets with baking paper.
- Sift the flour, baking powder and salt into a bowl.
- Put the butter, 200g of the peanut butter and the sugar into a large separate bowl and whisk until pale and fluffy. Add the milk, vanilla seeds and egg and beat until smooth. Gradually sift in the flour mixture and beat until combined.
- Using lightly floured hands, roll the dough into 30 balls slightly smaller than a walnut, gently flatten them and place them on the prepared baking sheets. Using 1 or 2 fingers, press down in the middle of each one to make a shallow indent. Place a ½ teaspoon of jam and a ½ teaspoon of peanut butter in each indent.
- Bake for 10–12 minutes, until pale golden. Using a spatula, transfer the biscuits to a wire rack to cool before serving.
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