Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling
on a wire rack.
Ingredients
- smooth peanut butter 100g, plus 3 tbsp extra for the tops
- eggs 2
- golden caster sugar 100g
- vanilla extract 1 tsp
- plain flour 260g
- baking powder a pinch
- seedless raspberry or strawberry jam ½ jar
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4. Tip the peanut butter, eggs, sugar and vanilla into a food processor and whizz until smooth, add the flour, baking powder and a pinch of salt and pulse until it forms a ball. Roll the dough into 30 walnut-sized balls, and push your thumb into the middle of the cookies, as you put them onto a baking sheet lined with baking paper. Add ¼ tsp peanut butter into the indent in the cookies, mix the jam to loosen it, and spoon small blobs on top of the peanut butter.
-
Step 2
Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling
on a wire rack.
Nutritional Information
- Kcals 101
- Fat 3g
- Saturates 0.8g
- Carbs 15.6g
- Fibre 0.7g
- Protein 2.6g
- Salt 0.1g
