PEANUT BUTTER & JAM KISSES, Lower-guilt, Easy-Peasy, Wallet-friendly

Delicious, delightful and so easy, the kids can make them...

Lower-guilt Peanut Butter 'n' Jam Kisses 
'These are gorgeous, rich and crumbly.  The jam perfectly complements the peanut butter, and they're the ideal size.'  60+ writer

first published 22/8/16                                       

Peanut butter and jam/jelly is a staple in the diets of North Americans.  It starts in childhood and continues on and on and on...  In America one can even buy jars of alternating thick stripes of peanut butter and jam!

In celebration of classic peanut butter cookies and to bid welcome back the Great British Bake Off, 67 offers Peanut Butter and Jam Kisses.  These lower-guilt treats will please kids and adults alike.  

The cookie dough recipe is adapted from Paul Rankin from the BBC Good Food website.  The recipe was already low in sugar but 67 shaved off a bit more and replaced some flour with wholemeal to add fibre.  

For busy people, Peanut Butter 'n' Jam Kisses is a welcome one-bowl wonder.  Once dough is mixed, children can help put the rest together.  The Kisses won't break the bank, either.

Cost: 75 pence
Makes: 10-12 small biscuits; recipe doubles easily

Ingred:
  
   50 gm/1 3/4 oz butter, softened
   2-3 tbsp peanut butter -- 2 if you prefer a delicate p.b. flavour; more if you can't get enough of the stuff (67 used crunchy)
   1 egg yolk from a large egg
   a scant 2 tbsp soft brown sugar

   2oz/55gms plain flour
   3/4oz/20gm wholemeal flour

   1-2 tbsps instant fruit compote or low-sugar jam 

Method:

1. Preheat oven to 350f/180c/170f/gas4
2. Cream together butters, egg yolk & sugar until well blended (a wooden spoon will do the job but an electric beater saves time and elbow grease)
3. Add flours; blend well
4. Line a baking sheet with greaseproof paper, sticking down corners with a bit of dough
5. Break off tablespoon-sized bits of dough; roll into a ball; place on baking sheet with a little space in between
6. Using the back of a 1/4 tsp measuring spoon, make a depression in the middle of the cookie
7. Bake 10 minutes or until golden
8. Rest on baking tray 10 mins; remove to cooling rack
9. Using the tips of 2 teaspoons, fill the centres with a scant 1/8 tsp jam or jelly 

Comments:

'They were great in taste but a bit too much like crumbly pastry': middle aged Englishman

'I loved them; not too crumbly for me and I loved the peanut butter taste : 20-something Fijian Australian

Tips:

• the blogger used a large star-shaped nozzle & piping bag to make petal shapes but the dough is rather stiff to work with 
• the recipe works well with spelt flour
• 67 used Dalfour low-sugar jam

Cookie Dough adapted from Paul Rankin,  BBC Good Food Recipes

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.