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

The recipe comes from The Hummingbird Bakery cookbook "Home sweet home", so... I'm well on my way of baking through the whole book! :)

How to make it...

- 60 grams strawberry jam, good quality
- 1 teaspoon cornflour
- 100 grams unsalted butter, at room temperature
- 100 grams smooth peanut butter
- 180 grams caster sugar
- 1 large egg
- 2 tablespoons 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 cornflour. 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. Scrape down your bowl with a spatula.
Crack your egg into a small bowl to make sure that it’s not bad one, then add it to the batter along with the milk and mix for a minute. Scrape down your bowl again with your spatula.
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 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 your 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. It’s best to leave it in the fridge over night so it can chill properly.
Pre-heat your oven to 170 C and line 2-3 baking tray’s with parchment paper. Slice the dough into 2 cm and place them onto your baking tray’s. You should have 6 cookies per tray.
Bake for 10-12 minutes or until the edges just start to brown. Do not over bake them. Take them out even If they don’t look baked 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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