Peanut butter and jam cookies
Turn delicious peanut butter biscuits into something even more special by using them to make jam sandwich cookies.
30-40 sandwich cookies Preparation time: 10 minutes Chilling time: 30 minutes Baking time: 8-10 minutes per batch
125 ml (½ c) butter, softened 125 ml (½ c) chunky peanut
250 ml (1 c) brown sugar 1largeegg
5 ml (1 t) vanilla essence
250 ml (1 c) cake flour
2 ml (½ t) salt
2 ml (½ t) baking soda
1 ml (¼ t) baking powder
250 ml (1 c) All-bran flakes,
1 jar (450 g) blackcurrant jam
Preheat the oven to 160 °C and cover a baking sheet with baking paper.
1 In a large bowl, with an electric mixer on medium speed, beat the butter and chunky peanut butter until smooth. Add the sugar and mix until well blended then follow with the egg and essence.
2 Sift together the flour, salt, baking soda and baking powder in a small bowl. With the mixer on low speed, mix the flour mixture into the butter mixture until just blended. Stir in the crushed All-bran flakes. Cover with clingfilm and chill for 30 minutes.
3 Roll 15 ml (1T) spoonfuls into balls and place 2-3 cm apart on the baking sheet. Flatten each ball slightly and bake for
8-10 minutes per batch until golden brown. Leave to cool then transfer to a cooling rack.
4 Once cooled, sandwich the cookies together with jam.