Saturday, 29 October 2016

Peanut butter and jam drops


Hello Dear Reader,


As you probably know by now, I collect recipes like they are going out of style. I have so many bits of paper and scribbled down recipes, that honestly, if I never collected another recipe, I would have enough to see me through to old (er) age. But I just can't help myself especially when it's a great flavour combination such as this one.  Oh my, these are so very good, you just have to make them.

 Everyone knows this ultimate combination of sweet and savoury, Peanut Butter and Jam (Jelly) is a match made in heaven, well these biscuits are just as heavenly. They are super crunchy and the tartness of the raspberry jam is a great foil for the sweet and nutty biscuits. They smell divine baking and will have your family asking, what's in the oven and when will they be ready?

Ingredients for Peanut Butter and Jam Drops, clockwise from top right-
220 grams brown sugar, 1/4 cup raspberry jam, 70 grams roasted peanuts, finely chopped, 

100 grams butter, 1 egg, 1 teaspoon vanilla paste, 140 grams peanut butter, 
1/4 teaspoon bicarb of soda and 190 grams of plain flour
Cream butter, peanut butter and brown sugar together, until pale

Meanwhile, finely chop the roasted peanuts and set aside
Then add the egg and the vanilla to the creamy mixture and continue to mix until well incorporated (sorry for the weird colour, I don't know what happened)
Add the flour and the bicarb and again mix well
Now add the roasted and chopped peanuts and gently incorporate
 Refrigerate mixture for up to an hour or until quite firm
Roll teaspoon full into little balls and flatted them gently with your fingers, then make a little well in the middle and load it with raspberry jam. Bake at 160 C for 20 to 25 minutes. Every oven is different though so keep an eye on them. Take them out and cool a little on the tray and then transfer them to a cooling rack
Super delicious and easy. A sure fire crowd pleaser!


So, tell me, what is your go to, crowd pleaser, biscuit recipe?

1 comment: