Katies Peanut Butter Cookies
Over a year ago
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Ingredients
- 225grms Plain Flour
- 125grms Margarine or butter
- Tsp Caster Sugar
- pinch salt
- tsp lemon juice
- iced water
- 4tbs smooth or crunchy peanut butter
- seedless raspberry jam
- 125grms Caster Sugar
- 8 tbs rolled oats
- 2 lightly beaten eggs
- 1.5 tsps almond essence
Accompaniment
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Description
My mother used to make this for my brother when we were kids. My Israeli grandchildren love them.
Method
-
1
This recipe can be made with shop bought pastry or
Put flour, margarine, salt and castor sugar in processor and pulse until breadcrumbs.
Add lemoon juice, egg and iced water until dough is formed.
Wrap dough with cling film and chill in fridge for 30 mins.
Lightly grease swiss roll tin
Pre heat oven to 180c 350f gas mark 4
Fan oven 160c
Roll out pastry as thin as possible and line the tin.
Filling:
Spread jam in even layer over pastry.
Gently warm peanut butter in saucepan to soften.
Add castor sugar, oats, eggs and almond essence to peanut butter.
Spread evenly over the jam and pastry.
Bake in pre heated oved 30 - 45 mins or until pastry is cooked and topping is golden brown.
Cut into fingers whilst still warm
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