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.