- 70g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 75g light brown sugar
- 75g golden caster sugar
- 1 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 180g plain flour
- 2 tbsp chopped peanuts
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 10 heaped tsp raspberry jam
Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and ¼ tsp salt.
Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you could make your own jam for this). Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.