Peanut Butter And Jam Biscuits

IMG_1305Peanut butter and jam (or jelly if you’re from the US) is a combination that fits together perfectly, a bit like cheese and pineapple.

The sticky thickness of the peanut butter is combined with the sweet fruity flavour of the jam in a heavenly union.

While they go together on pretty much anything, I decided to blend the two in a jammy dodger-style biscuit.

The peanut butter flavours the shortbread biscuit and the jam sandwiches the two biscuit layers together.

They’ll keep for around a week in an air tight container but I bet they won’t last that long.

Ingredients…

120g unsalted butter, softened

180g caster sugar

180g plain flour

1 large egg, at room temperature

2 tbsp smooth peanut butter

A large pinch of salt

Half a pot of raspberry jam

A handful of caster sugar for sprinkling on afterwards

How to make…

Preheat the oven to 190C/170C fan/gas 5.

Line two baking trays with baking paper – or use non-stick trays.

Blend the butter and sugar together until the mixture looks thick and creamy, two minutes with an electric mixer, three without.

Add the egg and once it’s fully combined spoon in the peanut butter and continue to stir.

Once it’s mixed in add the flour and salt. Carry on stirring until everything is mixed together.

The ingredients will form a soft dough and the best thing to do is get it in your hands and mould it into a round ball.

Pop it into the freezer for 20 minutes to firm up the dough a little.

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Sprinkle flour onto a work surface and roll out the dough until it’s around £1 thick. Cut into rounds (I used a small flower-shaped cutter), you should be able to make around 50.

Split the circles in half and then cut out small holes from half of the circles (I used the lid of an old vanilla essence bottle for this).

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Bake the biscuits for around 5 minutes (set a timer) and then take both trays out of the oven and sprinkle with caster sugar.

Pop them back into the oven for 5 minutes and once done (they’ll continue baking once you’ve taken them out) put them somewhere safe to cool completely.

When cold, dollop on a teaspoon of raspberry in-between circles and sandwich together. Then sprinkle all the biscuits with another layer of caster sugar and they’re ready.

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