National Baking Week Day Seven: Peanut Butter & Jelly Cookies

It's the final day of National Baking Week so I thought I would 'go out with a bang' by trying two recipes for cookies packed with nuts. The first recipe for today is Peanut Butter & Jelly Cookies which have the interesting addition of slow roasted peanuts. I am not normally a fan of raw peanuts but really enjoyed them in these cookies. 


Ingredients:

60g/2oz unsalted peanuts

120g/4oz unsalted butter or butter like spread

120g/4oz caster sugar

3oz light brown sugar

1 generous tbsp strawberry jam, sieved

4 dessert spoons smooth peanut butter

2tbsp milk

1tsp vanilla essence

175g/6oz plain flour

2tsp baking powder

Method:

-     Place peanuts under a low grill until they are beginning to turn brown. Allow to cool, then roughly chop.

-     Beat the butter and sugars until light and fluffy.

-     Add the jam, peanut butter, milk and vanilla essence, then beat until thoroughly mixed.

-     Sift the flour and baking powder into the bowl. Stir into the mixture with the chopped nuts to make a dough.

-     Place in the refrigerator for 1 hour.

-     Divide the dough into 24 pieces. Roll each piece into a walnut sized ball.

-     Place the cookies on greased baking sheets, spacing them well apart. Flatten slightly with a fork.

-     Bake for 15 minutes or until golden brown at Gas Mark 4/350oF/175oc.

-     Leave on the baking sheets for 3-4 minutes, then remove with a thin metal spatula and cool on a wire rack.