Peanut Butter & Jam Pinwheel Cookies

“A good old PB&J sandwich…in cookie form” from the Hummingbird Bakery Home Sweet Home recipe book. The recipes requires smooth peanut butter but I used crunchy (as it was cheaper) and it gave the cookie a nice crunchy texture so I would recommend this.

What you need:

2oz smooth raspberry jamIMG_1823
1 tsp cornflour
3 1/2oz unsalted softened butter
3 1/2oz smooth peanut butter
6 1/2oz caster sugar
1 large egg
2 tbsp whole milk
12oz plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt

What you do:

Prepare 2 pieces of grease proof paper approx 15 x 10″

In a small bowl mix the jam and cornflour into a smooth paste.

Peanut Butter & Jelly Cookies

Using a freestanding or electric mixer cream the butter, peanut butter and sugar.  Add the egg and milk, and mix.

Sift in the flour, salt and bicarb and mix on a slow speed until all combined until it forms a dough.

Peanut Butter & Jelly Cookies

Put the dough on one of the pieces of paper and flatten. Put the other paper on top and roll out to the edges.

Remove the top sheet and spread the jam over, leaving a gap around the edges.

Peanut Butter & Jelly Cookies

Using the paper to help, from the long edge, roll up the dough like a Swiss roll. This was actually quite a tricky procedure as the dough was sticking to the cling film and trying to roll it tight and make sure it wasn’t sticking was more difficult than rolling the baked sponge for the Swiss roll.

When you’ve managed to roll it, wrap in cling film and put in the fridge.

The recipe says chill overnight but I only had time to chill for a couple of hours but this was fine.

Preheat type oven to 170c, prepare 2-3 tines with some more grease proof paper.

Slice the dough into 2cm slices and space them out onto trays.

Peanut Butter & Jelly Cookies

Bake for approx 10-12minutes (although mine took more like 20) until golden brown.

These are nice served when warm but crisp up more like traditional biscuits when cold.

Peanut Butter & Jelly Cookies

Until next time….Happy Baking

5 Comments

  1. February 7, 2016 / 11:25 am

    Those look gorgeous Lindsay. Love your baking posts 🙂

    I am such a cheat – last week made sausage rolls with gluten free pastry that was already made hahaha You put me to shame.

    • February 7, 2016 / 5:59 pm

      Thank you; well at least they were sort of homemade, you could have just bought 100% pre-made sausage rolls! 🙂

  2. February 7, 2016 / 12:47 pm

    Lovely! These would be perfect with a nice cup of tea 🙂
    I always think “chill overnight” is overkill. A couple of hours usually does the job.

    • February 7, 2016 / 5:59 pm

      Definitely overkill…and who really has time to plan that far ahead and allow something to chill overnight!?? 🙂

  3. February 9, 2016 / 10:55 am

    These look delicious!

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