Great for small (and BIG) kids!
NOTE: this recipe contains peanuts.
Ingredients
125g unsalted butter – at room temperature
½ cup peanut butter – smooth or crunchy
½ cup soft brown sugar
¼ cup caster sugar
1 Tsp vanilla extract
1 egg – separated + 1 additional egg white
1 2/3 cups plain flour
1 ½ cups roasted peanuts (salted or unsalted), finely chopped
3/4 cup Jam (cherry, raspberry, strawberry)
Preparation
You will need 2 racks in the oven. Pre-heat the oven to 190C.
Line two baking trays with baking paper or silicone mats.
Using a stand mixer with a paddle attachment, or a hand mixer in a large bowl, beat the butter, peanut butter, and sugars together on medium speed until they are fluffy.
Add the vanilla and egg yolk and continue to beat until well blended.
Turn the machine off, add the flour and then slowly turn the machine back on and mix until the flour is combined. Don’t over mix.
Put the 2 egg whites into a small bowl and beat them with a fork or small whisk until they are frothy. Put the chopped nuts in another bowl and your lined trays next to the bowl of nuts.
You should now have a small production line with mixture, egg whites, nuts and lined trays.
Working with a teaspoonful of dough at a time, roll the dough in your hands to form small balls, turn the balls in the egg whites and then drop them into the nuts and roll them to coat. Place the balls on the baking trays – leaving approx. 5cm between each.
Carefully use your smallest finger to poke a hole in the centre of each dough ball. Be careful not to go all the way down to the baking sheet.
Bake for 15 to 18 minutes, rotating the trays top to bottom and front to back halfway through the cooking time. The cookies should be lightly golden.
Use a metal spatula to transfer them to a rack to cool to room temperature. Repeat with any remaining dough, cooling the baking sheets before baking the next batch.
Put the jam in a small saucepan and bring it to a boil, stirring, over low heat.
Use a small spoon to fill each thumbprint with hot jam. Allow the biscuits – and especially the jam – to cool to room temperature before serving. Buttery, nutty and jammy. Heaven!
