Peanut Butter and Jelly Cookies Recipe
200g plain flour.
125g castor sugar.
half a teaspoon ground cinnamon.
125g cold butter cut into cubes.
50g peanut butter.
small tin raspberry jam.
handful of peanuts or cashews, chopped.
Preheat oven to 150°C.
Lightly grease 2 baking trays.
Sift the flour into a large bowl.
Add the castor sugar and cinnamon.
Add the cubed butter and blend with your fingertips until the mixture resembles fine breadcrumbs.
In a smaller bowl beat the peanut butter and egg together.
Add to the bigger bowl and use your hands to work the mixture into a dough.
Shape the dough into 2.5cm balls and place them on the prepared baking trays, leaving good gaps between each one.
Flatten each ball slightly, then using your little finger make a well in the centre of each one.
Use a teaspoon to put a small quantity of raspberry jam into each well.
Sprinkle the tops of the cookies with chopped nuts.
Bake in oven for 20-25 minutes until golden brown.
Remove the cookies from the trays and allow to cool on a wire rack.
Keep in an airtight container.