Peanut Butter & Jam Biscuits

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There is something quintessentially British about having a cuppa and a biscuit when putting the world to rights.

Peanut butter and jam may be known an American ‘cuisine’ (well peanut butter and jelly), but I always say that cuisines are there to be explored by all. I’ve added both of these ingredients to this biscuit to make a delicious morsel. The slightly salty taste and ‘dry’ texture of peanut butter contrasts beautifully with sweet fruited jam. I also made some of these with fresh fruit (in this case, raspberries that had become a bit squished, but feel free to use small/halved strawberries or other soft fruit).

These biscuits can be cooked to your preference; chewy or crisp. After all, we all have our own preference.

PEANUT BUTTER & JAM BISCUITS

Joanne Iceton
A delicious protein rich biscuit to go with your cuppa
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Servings 20 biscuits

Equipment

  • Scales
  • Measuring Spoons
  • Bowl
  • baking trays
  • Oven

Ingredients
  

  • 125 g peanut butter
  • 125 g butter
  • 125 g brown sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 250 g wholemeal flour*
  • 30-50 g high fruit jam you may not use all of this

Instructions
 

  • Oven 180c.
  • Mix the peanut butter, butter and sugar. Beat in the eggs then baking powder and bicarb..
  • Stir in the flour, making sure it is well mixed in.
  • Roll walnut sized balls of dough and place apart on greased/lined baking trays.
  • Flatten with the palm of your hand to about 1cm thick. Either use the end of a wooden spoon or a clean little finger, make an indent in each cookie.
  • Pop in about 1/2tsp of jam in each indent. I popped a fresh raspberry in some indents instead of jam (you can also use small/halved strawberries).
  • Bake for 12 - 15 mins. If you wish to have soft set biscuits, bake for 10 - 12 mins and up to 15 mins for a crisp biscuit. They will continue to cook and set even after removing from the oven.
  • Leave to cool for about 5 mins on the baking tray, then transfer to a cooling rack to cool fully.

Notes

These biscuits will keep in an airtight container for 5 - 7 days. If you have used fresh fruit, store these in the fridge to last more than a few days.
*If preferred, you can use plain flour.
 
 

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Nutritional Benefits:

Peanut butter is a valuable protein source and also contains heart healthy monounsaturated fats.

Wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.