Peanut Butter and Jelly Cookies

Makes 20, Prep and Cook: 40 mins

100g unsalted butter, chopped, at room temperature

2/3 cup crunchy peanut butter ½ cup caster sugar

½ cup brown sugar,

firmly packed

1 tsp vanilla extract

1 egg

1¼ cups plain flour

1 tsp baking powder

¼ cup raspberry jam

1 Line two large oven trays with baking paper.

2 Beat butter, peanut butter, sugars and vanilla in a small bowl with an electric mixer until light and fluffy. Add egg. Beat until combined. Transfer mixture to a large bowl. Add combined sifted flour and baking powder. Stir until combined. Cover. Refrigerate for about 30 minutes, or until firm enough to roll.

3 Roll heaped tablespoons of mixture into balls. Place about 4cm apart on prepared trays. Using your thumb, gently press down to make an indent in the centre of each ball. Fill each with ½ tsp of jam.

4 Cook in a moderately slow oven (160C), swapping trays halfway through, for 12 minutes, or until edges are golden brown. Cool completely on trays.