PB&J shortbread cookies

Peanut butter and jelly shortbread biscuits

Makes 8 - 10

100g unsalted butter

80g caster sugar 

50g peanut butter (used Manilife dark roast crunchy)

150g plain flour 

1 tbsp milk

½ small jar jam (I used raspberry)

1 Heat oven to 190C/ 170C fan/ gas 5. Beat the butter and sugar together for 3 -4 mins until you have a smooth fluffy mixture and mix in the peanut butter until combined. Pour in the plain flour along with a pinch of salt and mix until you have a smooth paste and add the milk to loosen. Kneed together into a ball 

2 Take 2 sheets of greaseproof paper, stick the dough in the middle of one sheet and place the other sheet on top. Roll out so it’s around 3mm thick and place in the fridge for 30 mins to harden. 

3 Line 2 large flat baking trays with greaseproof paper. Using a round cookie cutter (mine was about 7cm) cut out circles and place them on the lined baking trays spread around 4cm apart. Cut out either a circle or a heart from the middle of half of the biscuits (you can also bake the cut out hearts). If you have lots of offcuts left, re-roll and continue cutting them out.

4 Bake for 8 – 10 mins until golden brown. Take all of the biscuits out the oven and leave to cool completely on the tray. 

5 When they’re cool, take one of the full biscuits and spread a tsp of jam in the middle leaving a little gap around the edge. Place a biscuit with the centre cut out on top of it and press down slightly so the jam peeps through the hole. Continue with all of them.