Jordan Rondel

Buttery shortbread cookies sandwiched together with peanut butter and jam – simple indulgence at its best. Do try to use a good quality low-sugar jam (I used raspberry but you could use any flavour you prefer) and use either crunchy or smooth peanut butter, or in fact any nut butter you like.

PB&J cookies

Makes 12 sandwich cookies For the cake:

180g butter, softened

60g smooth peanut butter 100g icing sugar

1 tsp vanilla extract

300g plain flour

Pinch sea salt

For the filling: cup good-quality peanut butter cup good-quality raspberry jam

In the bowl of an electric mixer, beat the butter, peanut butter, icing sugar and vanilla until pale and fluffy. Add in the flour, being careful not to over-mix. Mix it just enough for a dough to form. It should be soft, but not sticky.

Lay a length of plastic wrap on the bench, and place the cookie dough on top. Place another length of plastic wrap over the dough, then roll it out with a rolling pin until about cm thick and about 26cm x 26cm in size.

Place the flat sheet of cookie dough on a baking tray and refrigerate for at least 30 minutes.

Preheat the oven to 180C fan bake. Line a baking tray with baking paper.

Unwrap the chilled dough and place on a chopping board. Using a sharp knife, cut away the edges of the dough if messy looking and discard, then cut the dough into 24 5cm x 5cm squares. Place each one on the lined tray.

Bake for approximately 16 minutes or until lightly golden.

Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack.

To assemble, spread a generous teaspoon of peanut butter onto one cooled cookie, followed by a generous teaspoon of jam, and place another cookie on top to form a sandwich. Repeat with the remaining cookies until you have 12.

Store in a cool, dry place in an airtight container or cookie jar for up to 3 days.