Peanut Butter & Jam Cookies

Peanut butter & jam cookies

Makes around 20

This is literally the contents of my baking cupboard poured into a bowl….  we used two different jams – apricot, and black cherry – you can use whatever you’ve got. Likewise, you can use any kinds of dried fruit, and nuts. The cookies would actually be better with dried cranberries, cherries and blueberries, but I don’t have them!

Ingredients:
300g self raising flour
100g soft light brown sugar
Large pinch of salt
50g mixed, roasted nuts – we used walnuts and cashews
90g mixed dried fruit 
150g smooth peanut butter
50ml coconut oil, melted
90ml soya milk (or any plant based milk)
1 tsp vanilla essence
Jam – we used black cherry, and apricot jams
Flaked almonds


Method:
Pre-heat the oven to 190 degrees celsius and line a couple of baking sheets with greaseproof paper.
Mix flour, sugar, salt, mixed fruit and nuts into a large bowl.
Mix milk, coconut oil, peanut butter and vanilla essence together and add to the dry ingredients, combine until you have a delicious dough.
Roll around 20 balls of dough (ours weighed around 40g each), put them on the baking trays, flatten slightly and gently press the centre of each biscuit with your thumb to create a hollow in the centre. Fill the hollow with a blob of jam and sprinkle flaked almonds over the top of the cookie.
Bake for 10 -12 minutes until they’re slightly browned but still soft in the middle.



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