Ingredients

Ingredients

• 100g smooth peanut butter, plus 3 tbsp extra for the tops
• 2 eggs
• 100g golden caster sugar
• 1 tsp vanilla extract
• 260g plain flour
• a pinch baking powder
• ½ jar seedless raspberry or strawberry jam

Directions

Method

• STEP 1

  Heat the oven to 180C/fan 160C/gas 4. Tip the peanut butter, eggs, sugar and vanilla into a food processor and whizz until smooth, add the flour, baking powder and a pinch of salt and pulse until it forms a ball. Roll the dough into 30 walnut-sized balls, and push your thumb into the middle of the cookies, as you put them onto a baking sheet lined with baking paper or a silicone baking mat. Add ¼ tsp peanut butter into the indent in the cookies, mix the jam to loosen it, and spoon small blobs on top of the peanut butter.

• STEP 2

  Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling
  on a wire rack.