PEANUT BUTTER & JAM BISCUITS
A delicious protein rich biscuit to go with your cuppa
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.