LOWER GUILT PEANUT BUTTER & JAM KISSES, lower sugar, higher fibre, easy, budget friendly

Delightfully crumbly and more-ish; so easy, the kids can make them...

Lower-sugar, higher fibre Peanut Butter & Jam Kisses, 

'Gorgeous, rich and crumbly.  The jam perfectly complements the peanut butter, and they're the ideal size.'  60+ writer

first published 22/8/16                                       

In celebration of classic peanut butter cookies and to bid farewell to this year's Great British Bake Off, 67 presents Peanut Butter and Jam Kisses.  These lower-guilt treats will please kids and adults alike.  

The recipe is adapted from Paul Rankin, 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. 

The changes didn't affect the kisses' scrumptiousness, though - they're buttery, crumbly and the unique peanut butter/jam flavours are appealing.

The Kisses are a welcome one-bowl wonder so they're kid-friendly - not just for eating but also for making.  They'll love the opportunity to make these on a wet weekends stuck inside.  

The Kisses won't break the bank, either.

Cost: £1.00
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 (wheat or spelt) 
   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 (or a clean thumb), make a depression in the middle of the cookie
7. (the blogger also used a large star-shaped nozzle & piping bag to make petal shapes but the dough was uncomfotably stiff to work with) 
8. Bake 10 minutes or until golden
9. Rest on baking tray 10 mins; remove to cooling rack
10. Using the tips of 2 teaspoons, fill the centres with a scant 1/8 tsp jam or jelly 

Comments:

'They were great-tasting 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' 20-something Fijian Australian 

Tips:

• 67 used Dalfour low-sugar jam
• the recipe works well with spelt flour

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.