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Peanut Butter and Jam Thumbprint Cookies

Recipe

Love peanut butter and jam sandwiches? You'll love these delightful afternoon treats.

Serves: 15 minutes   |   Prep time: 15 minutes   |   Cooking time: 25 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

  • 130g Smooth peanut butter
  • 120g Unsalted butter - at room temperature
  • 50g Caster sugar
  • 50g Light brown sugar
  • 1 x Medium egg
  • 1 x tsp Vanilla essence
  • 130g Plain flour
  • Pinch of salt
  • 120g Strawberry jam

  

Method

  1. Preheat the oven to 180°C/350g/gas mark 4.
  2. Put the butter and peanut butter together in a bowl.
  3. Mix together till smooth.
  4. Add the sugars and beat till light and fluffy.
  5. Add the egg, salt and the vanilla essence and beat together.
  6. Then stir in the flour and through to make a smooth dough.
  7. Divide the mixture into 15 portions – approx. 30g each and roll into balls.
  8. Line some baking trays with non-stick paper.
  9. Put the rolls on the trays – leaving space between them for them to spread.
  10. Bake for 10 mins – then make 2 thumbprints in the middle of each one to create a heart shape
  11. Bake again for another 10/12 mins – till browned.
  12. Put a small tsp of strawberry jam in the centre of each and allow to cool a little.
  13. Put them onto a cooling tray and allow to cool completely.

Ingredients  

  • ½ Large or 1 Small Cauliflower
  • 2 Carrots
  • 250g Cashew Nuts
  • 750ml Oat Milk
  • 2 Bulbs Garlic
  • 380g Macaroni
  • 100g Bread Crumbs
  • Handful of Thyme
  • Handful of Rosemary
  • Handful of Parsley

From The Cupboard

  • Olive Oil
  • Salt
  • Black Pepper

Method

  1. Preheat the oven to 220°C.
  2. Chunk up the cauliflower and dice the carrots. Toss with salt and a dash of oil and spread out onto a tray.
  3. Roast the cauliflower and carrots at 220°C until tender, this will take roughly 25 mins.
  4. Roast the garlic in foil with salt and olive oil for 25 mins until tender.
  5. Drop the oven temp to 200°C.
  6. Briefly toast the cashews in the oven. Once toasted, transfer to a blender jug and pour over 750ml of warm oat milk. Add the roasted cauliflower and carrots and blend until super smooth. Season the creamy sauce with salt and pepper and set aside. Squeeze the roasted garlic out of its skin and save some of the oil.
  7. Toast the breadcrumbs in some of the garlicky oil. Finely chop the thyme, rosemary and parsley and toss through the breadcrumbs.
  8. Cook the pasta for a couple of minutes less than the pack instructs. Stir through the sauce with a big splash of pasta water. You want it a bit wetter than you think. Pour into a dish and top with the herby breadcrumbs.
  9. Bake for 15-20 minutes or until bubbling and golden. Serve with a fresh, zingy green salad.
  10. In partnership with  Mob.