Peanut Butter Jammie Dodgers

Ingredients

330g Cotswold Plain Flour, plus extra for dusting
75g salted peanuts
150g caster sugar
220g unsalted butter, chilled and cubed
1 large egg
1 large egg yolk
50g golden syrup


For the fillings:

100g butter, at room temperature
100g smooth peanut butter
150g icing sugar
50g golden syrup
115g raspberry jam

Buy the flour:

 Cotswold Crunch Flour
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QUICKSHOP
Cotswold Crunch Flour
£2.90 - £14.00
Eight Grain Flour
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QUICKSHOP
Eight Grain Flour
£3.25 - £16.00
Strong White Flour
QUICKSHOP
Strong White Flour
£2.20 - £10.75
Churchill Bread Flour
QUICKSHOP
Churchill Bread Flour
£2.50 - £12.25

Nothing says ‘I love you’ like a freshly baked biscuit. Made with our Plain Flour, these heart-shaped biscuits are sandwiched with peanut butter filling and jam – the perfect treat this Valentine’s.

Makes: 25-30
Prep Time: 20 minutes (plus chilling time)
Cooking Time: 20 minutes

 

  

Method

  1. To start, add the peanuts with a pinch of flour to a food processor and blitz until fine.
  2. In a large mixing bowl or in a food processor, add the flour, peanut dust, sugar and butter. Mix with your hands or pulse until the mixture resembles breadcrumbs.
  3. In a small bowl, whisk together the golden syrup, egg and egg yolk until combined.
  4. Pour the egg mixture into the biscuit base and bring together into a rough dough.
  5. Tip the dough out onto a lightly floured surface. Shape and form into a uniform dough.
  6. Divide the dough into two portions, flatten both into a thick disc, wrap in cling film and refrigerate until firm (about 1 hour).
  7. Meanwhile, make the peanut butter filling. In a large bowl, add the softened butter and peanut butter.
  8. Using an electric whisk or in a stand mixer, whisk on high speed until smooth with no butter lumps.
  9. Add the icing sugar, golden syrup and a pinch of salt then beat together until light and fluffy. Cover and refrigerate until needed.
  10. Preheat the oven to 160C and line two baking trays with parchment paper.
  11. Lightly flour your work surface and roll out the dough until it’s 0.5cm thick, flipping it over between rolls to stop it sticking.
  12. Using it a heart-shape cutter, cut out around 30 hearts. Collect the scraps and form into more dough and repeat. Add to the lined baking tray and chill in fridge.
  13. Repeat with the other dough disc. Put this batch straight into the oven for 15-20 minutes, until lightly golden on the edges.
  14. Remove the other biscuits from the fridge and using a smaller heart cutter, remove the centre of the dough then bake for 15-20 minutes.
  15. Transfer the biscuits to a wire rack and allow to cool completely.
  16. Once cool, assemble the biscuits. Add 1tsp of peanut butter filling to a base biscuit, spreading near to the edges.
  17. Top with a 1tsp jam then add a top biscuit on top, pressing gently until the filling reaches the edge.
  18. Eat them right away or leave covered overnight for a more solid filling. Enjoy!

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