Peanut Butter Jammie Dodgers

I saw this recipe in the stylist magazine a few months ago and I thought they looked amazing!

I love the concept of having the sweet jam with the salty peanut butter because they work really well together.

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Recipe is from Homemade Memories by Kate Doran

INGREDIENTS
150g unsalted butter (at room temperature)
100g smooth peanut butter
125g castor sugar
25g light muscovado sugar
1 egg yolk
1 tsp vanilla extract
Pinch of salt
265g plain white flour, plus extra for dusting
100g of your favorite jam

METHOD
1) In a bowl cream together the butter and peanut butter for 1 minute. Add both sugars and beat for a further 2 minutes until fluffy. Then add the egg yolk, vanilla and salt and beat until well combined, sift over the flour and mix to form a soft dough. Knead until smooth.

2) Preheat oven to 180°c/gas mark 4 and line two baking trays with parchment paper.

3) On a lightly floured surface roll the dough to 4mm thick.

4) Use a 5cm biscuit cutter to cut out rounds of dough. Then get a shaped stamp and cut a hole from the middle of half of the biscuits. Place all the biscuits on the baking trays.

5) Bake for 8-12 minutes until the biscuits are lightly golden. Remove from the oven and leave to cool on trays for a few minutes before transferring to a wire rack.

6) When the biscuits are cool, spread jam over the whole biscuits and put the other biscuit on top to create your Jammie Dodger.

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I used a piping nozzle to create the hole in the biscuits.

Keep the delicious biscuits in an airtight container for up to 3 days.

Hope everyone has a great productive morning xx

Stay connected with me https://instagram.com/angelicaa_b/

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4 thoughts on “Peanut Butter Jammie Dodgers

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