This recipe comes from the Hummingbird Bakery book and is fun, both the process and the result. The flavour combination is classic and one of my favourites, and I love the idea incorporating this into cookies. Taste wise, they are not quite crunchy, they are more on cake side. Somewhere between soft cookies and shortcakes. They are absolutely delicious, but next time I would like to replace raspberry jam with a cranberry one, maybe.
PEANUT BUTTER & JAM PINWHEEL BISCUITS
Recipe came from the Hummingbird Bakery book ‘Home Sweet Home’
60g raspberry jam
1 tsp cornflour
100g unsalted Butter, softened
100g crunchy peanut butter
2 tbsp whole milk
340g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp Salt
1. Cut two sheets of baking paper to 38 x 25cm and set aside.
2. Mix the jam & the cornflour in a small bowl and stir until the flour has dissolved. Leave aside until needed.
3. In a large bowl with an electric whisk mix together the butter, peanut butter & the sugar until light & fluffy. Then add in the egg and the milk and mix until fully incorporated.
4. In a separate bowl, sift together the flour, bicarbonate of soda & the salt. Then, a spoonful at a time, add the flour to the peanut butter mixture until it forms a dough.
5. Now get the 2 baking paper sheets you cut out earlier. Place the dough mix onto one of them and press down into a rough rectangle. Then place the second sheet on the top and roll it out so the dough reaches the edge of the baking paper. Gently roll out the dough until it reaches the edges. Take off the top sheet and smear the jam mixture to cover the dough.
6. Now for the tricky bit. Carefully roll up the dough using the baking paper as a tool to help you. Roll it as tight as you can, you don’t want any gaps between layers. Take your time with this, you don’t have to rush it. When you’ve reached the end, make sure you seal the seam on the bottom then wrap it up in cling film.
7. Leave this in the fridge for at least a couple of hours, or better yet, overnight. It makes it far easier to cut into slices & it will bake better too. (When the dough is cold it won’t spread too much so the biscuits will keep their shape.)
Once the dough is completely chilled, Preheat your oven to 170°C/Fan 150°. Cut the log into 2cm thick slices and place onto a baking tray. You may need to cook them in batches so as not to overcrowd the tray, or use multiple trays.
8. Place into the oven and bake on the middle shelf for about 12-13 minutes until they’re a light golden brown. Transfer to a wire rack to cool completely before consuming.