Peanut butter & jam pinwheel cookies....

What's better than home baked cookies...? What's better than peanut butter cookies...? What's better than peanut butter cookies with strawberry jam...? Hardly anything! And who doesn't like the good, old PB&J sandwich?! Thinking down those lines and here are your new favourite cookies!

Cookies are usually quick to whip up together, to shape and bake and they also are usually equally quickly (if not quicker) to disappear... Those cookies weren't any different. Yes, they were a little bit tricky to shape, as rolling such a soft dough, with a layer of jam inside isn't the easiest thing ever, but the look of those little pinwheels and the taste are a reward big enough to do it!

The recipe comes from The Hummingbird Bakery cookbook "Home sweet home", only slightly veganized by me ;)

How to make it...


- 60 grams strawberry jam, good quality
- 1 teaspoon corn flour
- 100 grams vegan butter, at room temperature
- 100 grams smooth peanut butter
- 180 grams caster sugar
- 1 flax egg (1 tablespoon ground flax seeds plus 3 tablespoons water, whisked together until thick and frothy)
- 2 tablespoons oat/soy milk
- 340 grams plain flour
- 1/2 teaspoon bicarbonate of soda
- pinch of salt


- Prepare two pieces of baking parchment measuring 38 x 25 cm and set them to one side.
- Mix together, in a small bowl, the jam and corn flour. Set to one side.
- In an electric mixer with a paddle attachment set to medium speed, mix together the butter, peanut butter and the sugar until you have a smooth, fluffy, creamy mixture. This should take around 5-8 minutes. If needed, scrape down your bowl with a spatula.
- Add flax egg to the batter along with the milk and mix for a minute. 
- Sift into the mixing bowl the flour, bicarbonate of soda and the salt then mix until well incorporated and when the you see a dough starting to form.
- Place the dough on top of one of the pieces of parchment paper and gently flatten the dough out using your hands. 
- Place the second piece of parchment paper on top of the dough and using a rolling-pin, roll out the dough gently to the edges of the paper. 
- Remove the top piece of paper and spread the jam mix evenly all over the dough, leaving a 1 inch border around the edge.
- Gently loosen the dough on the long side of the parchment paper and roll up like you would do with a swiss roll or cinnamon swirls. 
- Use the remaining piece of parchment paper as a handle to help you roll it up. 
- As you're rolling the dough, make sure you keep the seam side down and that you seal the seam as you roll it up. 
- Gently wrap your doughy log in clingfilm and place it in the fridge to firm up for a few hours (2-3 h will do). It’s best to leave it in the fridge over night, so it can chill properly.
- Pre-heat your oven to 170 C (340F) and line 2-3 baking tray’s with parchment paper. 
- Take your cookie dough log out the fridge and slice the dough into 2 cm, place the slices onto your baking tray’s. You should have about 6 cookies per tray.
- Bake for 10-12 minutes or until the edges just start to brown. Do not over bake them. 
- Take cookies out the oven. If they don’t look baked don't worry, as they will firm up as they cool. 
- Leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.


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