|125 g||butter — soft|
|180 ml||peanut butter — crunchy|
|180 ml||brown sugar|
|5 ml||Robertson's baking powder|
|5 ml||vanilla — extract|
|250 ml||rice flour|
|15 ml||chia seeds|
|250 ml||cream cheese — plain, at room temperature|
|125 ml||icing sugar|
|5 ml||vanilla — essence|
|60 ml||jam — raspberry|
For the cookies, pre heat the oven to 180°C. Line 2 baking trays with baking paper.
Using a wooden spoon, stir the butter, peanut butter, sugar, baking powder and vanilla together until combined. Stir in the rice flour and chia seeds.
Divide the mixture into 20 portions. Use your hands to roll each portion into a ball. Place them on the baking trays and flatten each ball with the back of a fork.
Bake for 15 minutes. Allow them to cool on the trays for 5 minutes before transferring to a cooling rack.
For the jam filling, use an electric whisk to combine the cream cheese, icing sugar and vanilla until smooth. Lightly stir in the jam to create a rippled effect. Add the mixture to a piping bag fitted with a large round nozzle.
Pipe a bit of the jam filling on one of the biscuits and add a second biscuit to form a peanut butter and jam cookie sandwich. Repeat with the rest. Serve within 30 minutes.
Add the jam filling just before serving, as they tend to go soggy after a while.
Recipe reprinted with permission of Illanique van Aswegen.
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