“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 jam
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.
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.
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.
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.
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.
Until next time….Happy Baking