Treat the little ones with this fun twist on this classic biscuit – the jammie dodger! This tasty alternative mixes delicious jam with peanut butter!
Peanut Butter and Jammie Dodgers
Makes about 30 dodgers
- 150g butter, softened
- 100g shop-bought smooth peanut butter
- 125g caster sugar
- 25g light muscovado sugar
- 1 egg yolk
- 1 tsp vanilla extract homemade (see page 249) or shop-bought
- large pinch salt
- 265g plain white flour, plus extra for dusting
- about 100g of your favourite jam, homemade (see page 239) or shop-bought
- In a medium bowl using a wooden spoon, or in a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter for 1 minute. Add both sugars and beat for a further 2 minutes until fluffy. Add the egg yolk, vanilla and salt and beat until combined, then sift over the flour and mix to form a soft dough. Knead a couple of times until smooth.
- Preheat the oven to 180°C/160°Cfan/350°F/Gas mark 4. Line two baking trays with baking parchment.
- On a lightly floured work surface, roll the dough to a thickness of 3–4mm. The dough will be quite fragile – if it breaks apart, gently press the crumbly edges back towards the centre, then carefully continue to roll.
- Using a 5cm-biscuit cutter, cut out rounds of dough. Using a heart-shaped stamp, or another small cutter of your choice, cut a hole from the middle of half of the biscuits. Place all the biscuit rounds on the prepared baking trays.
- Bake for 8–12 minutes until lightly golden. Keep a close eye on them – these biscuits can turn from golden to burnt very quickly. Remove from the oven, leave to cool on the trays for 5 minutes then transfer to a wire rack to cool completely.
- When the biscuits are cool, spread a scant teaspoon of jam on the underside of the whole biscuits. Top each one with a cut-out heart biscuit and press down lightly.
- The biscuits will keep in an airtight container for 2 days.
Published by Orion as a hardback priced £18.99