Blackberry & coconut squares
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition
Peanut butter jelly cookies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 10
Skip to ingredients
- 70g buttersoftened
- 50g peanut butter
- 75g light brown sugar
- 75g golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 180g plain flour
- 2 tbsp chopped peanuts
- ½ tsp bicarbonate of soda
- 10 heaped tsp raspberry jam
Nutrition: per cookie
- kcal250
- fat11g
- saturates5g
- carbs33g
- sugars19g
- fibre1g
- protein5g
- salt0.49g
Method
step 1
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.
step 2
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.
