peanut but­ter and jam drops

Sunday Tasmanian - Tassie Living - - TASTE -

100g un­salted but­ter, soft­ened ½ cup ( 140g) smooth peanut but­ter 1 ¼ cups ( 220g) brown su­gar 1 tea­spoon vanilla ex­tract 1 egg 1 ¼ cups ( 190g) plain flour, sifted ¼ tea­spoon bi­car­bon­ate of soda, sifted ½ cup ( 70g) roasted salted peanuts, finely chopped ½ cup ( 160g) rasp­berry jam, plus ex­tra, to serve

Pre­heat oven to 160C. Place the but­ter, peanut but­ter and brown su­gar in the bowl of an elec­tric mixer and beat for 8- 10 min­utes un­til pale. Add the vanilla and egg and beat well to com­bine. Add the flour, bi­car­bon­ate of soda and peanuts and mix to com­bine. Re­frig­er­ate the dough for 30 min­utes or un­til firm. Roll ta­ble­spoons of dough into balls and place on bak­ing trays lined with non- stick bak­ing paper. Flat­ten slightly and press a fin­ger into the cen­tre of each bis­cuit to make an in­dent. Fill the in­dent with jam and bake for 20- 25 min­utes or un­til golden. Al­low to cool slightly be­fore trans­fer­ring to wire racks to cool com­pletely. Spoon ex­tra jam onto the cook­ies to serve. Makes 36.

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