NZ Woman's Weekly

Peanut butter and jam roll-ups

Peanut butter and jam roll-ups
  • Meal Type


The ultimate cookie for kids. Best of all, you can pre-make and freeze the rolls, then slice and bake when needed. Try passion-fruit curd or different jams – chocolate nut spreads also work a treat.

Makes approx 36

  • 225 butter, softened
  • ½ cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 2¼ cups plain flour
  • 2-3 tbsp peanut butter
  • 2 tbsp raspberry or strawberry jam (use a no-added sugar variety if you can)

1 Preheat oven to 170oC. Cream the butter and sugar for 3-4 minutes until light and fluffy. Add the egg and vanilla and beat well. Fold in the flour and mix well until it comes together to make a soft dough. Wrap in clingfilm, chill for 30 minutes.

2 Divide dough in half and roll out one piece at a time (chill the remaining portion) into a rectangle approx 20 x 30cm between two sheets of baking paper. Then chill for 5 minutes – repeat with remaining dough.

3 Spread the chilled dough with peanut butter and jam, and roll up neatly. Wrap in clingfilm and chill for 15 minutes before cutting into slices 1½ -2cm wide, and place onto lined trays. Bake for 15-20 minutes until pale golden. Semi-thaw biscuit rolls if frozen, slice and cook a little longer for 20-25 minutes.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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