Makes about 42 Cookies
260g Peanut Butter (I use a mix of an oil based paste from Whole Foods and regular smooth Peanut Butter)
112g Salted Butter
180g Light Brown Sugar
240g Plain Flour
1 Tsp Baking Powder
1 Tsp Vanilla extract
125g Raspberry Jam
125g Blackberry Jam
- Preheat oven to 180ºC.
- Line two large baking sheets
- Beat butter till soft, then add peanut butter mix and brown sugar. Beat until light and fluffy (you can’t really over beat this so make sure to do it well to make the cookies light).
- Add the eggs one at a time beating in between till combined, then add vanilla.
- Sift the flour and baking powder into the mix.
- Take a palette knife and cut the mix together (as if making scones) touch the mix as little as possible and be very light handed this will guarantee that the cookies are light. You only need to cut the mixture till is has just come together – THEN STOP!
- Take a melon baller and scoop balls of dough out and lightly roll them in your hands. Then place them on the baking tray. This way you will get a uniform bake in terms of size, colour and cook time.
- Then take another spoon (I have a very rounded measuring spoon I use, but many people do just as well with a thumb) and press the dough in the middle to make a well for the jelly later. You need to press a slightly deeper whole than you want as the dough will puff a little during baking.
- Bake in the oven for about 8 minutes or until they are beginning to turn golden brown.
- Meanwhile take your jam and place it in a saucepan with a few tablespoons of water. Slowly warm the jam till it is a thick liquid, then push it through a sieve to make a clear jelly.
- Once the cookies are baked spoon one tsp of jelly into each well while the cookies are cooling. If the jelly begins to harden lightly reheat it to make it more workable. The warmth of the jelly is what gives you a lovely smooth finish.