Tasty little crumbly biscuits, quick to make. Made them one Autumn day for after school - they disappeared in a flash - maybe do double or half jam/half choc? They happen to be a vegan recipe so useful if you want an egg-less recipe.
Ingredients:
50g sunflower spread or other dairy-free butter.
2 tbsp sugar
3 tbsp peanut butter
9 tbsp or 75g self raising flour
4 tbsp jam
(I also added desiccated coconut and vanilla essence)
Method:
First preheat your oven to 180C, and lightly grease a baking tray in preparation.
Pop the sunflower spread in a mixing bowl, pour in the sugar, and cream together using a fork or wooden spoon until softened and well combined. Add the peanut butter and mix a little more until evenly distributed. Spoon in the flour and stir to form a soft, crumbly dough. If it is a little too crumbly, add a teaspoon or two of cold water – but no more!
Lightly flour your hands, and break off a walnut-sized piece of dough. Makes 12. Place on the prepared baking sheet and flatten slightly with a fork. Repeat with the rest of the dough, leaving a little space between each as they spread slightly.
Using your thumb, or the back of a teaspoon, make an indent in the centre of each cookie, deep enough to hold a little nub of jam. Spoon a little jam into the centre of each cookie.
Bake in the centre of the preheated oven for 10-12 minutes, or until golden.
Allow to cool and firm for a few minutes before removing from the baking tray.
Review: Delicious, crumbly and tasty despite no egg.
But they are small, about three bites a biscuit! I think I needed to flatten the balls down a bit more on the tray. Would be best to double up the mixture.
The jam bit is a bit fiddly but makes them look pretty. I wondered about making them with some cocoa instead of peanut butter and pushing in a big choc chip in the middle...
This recipe first appeared in ‘A Girl Called Jack’ and online here: https://cookingonabootstrap.com/2017/09/25/thrupenny-pbj-cookies-recipe/
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