• Selina Argyrou

P&J Cookies – A Twist on the classic Jammie Dodger

Anyone else here absolutely obsessed with Jammie Dodgers when growing up? They were the ultimate childhood biscuit and it was my mission to nibble all of the biscuit away before devouring the gooey jam middle.


These biscuits are a twist on the classic, adding original American flavour pairing peanut butter and jelly (jam for us Brits). They are crunchy on the outside, and oozy in the middle and the add of peanut butter really steps this biscuit up to a new level!

I hope you enjoy these! I had so much fun making them, the recipe can be found below.I’ve also added some notes on how you can mix up the flavours if you wish! Let your imagination flow! See you next time, -S

Ingredients

  • 150g Unsalted butter (room temp)

  • 100g Smooth peanut Butter (I used Whole Earth)

  • 150g Caster sugar (You can substitute 30g with muscovado sugar for a deeper flavour)

  • 1 Egg

  • 1 tsp Vanilla Extract

  • Pinch of salt

  • 270g Plain flour, plus extra for dusting

  • About 100g Jam of your flavour preference (I used seedless raspberry)

Directions

  1. Pre-heat the oven to 350°F/180°C/170°C Fan/Gas mark 4 and line 2-3 baking trays with baking paper.

  2. In a bowl fitted with paddle attachment, cream together the butter and peanut butter for 2-3 minutes until combined.

  3. Add in the sugar and beat until light and fluffy (about 5 minutes). Then add in the egg, vanilla extract and salt and beat until combined for a further 2-3 minutes.

  4. Sift over the flour and mix gently to combine into a soft dough and knead a couple times to bring the dough together and it’s smooth.

  5. Lightly flour a work surface and roll the dough carefully until the thickness of a pound coin. The dough is very fragile and cracks may appear. If this happens, carefully push the cracks together and continue rolling carefully.

  6. Using a biscuit cutter or anything circle, cut out rounds and place onto the lined baking trays. Then using your heart stamp/cutter, cut a hole from half of the biscuit discs. I tend to do this after placing them onto a baking tray as the dough is very crumbly and therefore will not ruin the heart shape as you will not have to move them again.

  7. Bake for 10-12 minutes keeping an eye on them until they are light golden. Leave to cool for 5 minutes on the tray before transferring them to a wire rack to cool completely.

  8. When they are cool, test each biscuit bottom with a top to create pairs of biscuits. Then spread approximately 1 Tbsp of jam onto the base biscuit and top with the heart cut biscuit and softly push down so the jam comes through the hole slightly.

  9. You may also add an extra light spread of peanut butter onto the base biscuit before the jam if you want an extra peanut butter taste. These will stay fresh for 2 days in an airtight container but are still just as delicious soft and will last for a further 2 days if you are happy to eat softer biscuits!

  • Try different flavour pairings like orange marmalade instead of jam.

  • When rolling the dough, be very careful as it can break. I tend to roll one way slowly pushing together any small cracks when I see them.

  • These biscuits can be shaped however you like also any size, but if you make them any bigger/smaller the timings may vary slightly so keep an eye on them to make sure they don’t burn!



4 views
  • Instagram
  • Facebook
  • Pinterest

© 2020 Meraki Baking