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PB & Jam Sandwich Cookies



Serves 12 sandwiches

Hands-on time: 10 minutes

Hands-off time: 15 minutes


INGREDIENTS


1 cup (230g) baking margarine, softened

1 cup light brown sugar

1 tsp vanilla essence

1 large egg

1¼ cup cake flour

1 tsp bicarbonate of soda

1 cup (40g) Kellogg’s® All Bran® Flakes

¼ cup peanut butter

¼ cup jam


METHOD


1. Preheat the oven to 180°C and line a large baking tray with baking paper.


2. Add the margarine and sugar to a medium-sized mixing bowl and whisk until the mixture turns a light pale colour.


3. Add the vanilla essence and egg and whisk once more.


4. Add the flour, bicarbonate of soda and Kellogg’s® All Bran® Flakes. Mix carefully until a cookie dough forms, ensuring the bran flakes don’t crumble too much.*Chef’s Tip: All Bran Flakes keep you fuller for longer!


5. Use an ice cream scoop or spoon to scoop out 24 even-sized balls and arrange them on the baking dish.


6. Bake for 12-15 minutes or until lightly golden brown. Set the cookies aside to cool until cold to the touch.*Chef’s Tip: Ensure the cookies cool completely before filling to ensure the peanut butter won’t melt.


7. Spoon 1 teaspoon of peanut butter followed by 1 teaspoon of jam onto the inside of 12 of the cooled cookies. Place a plain cookie over the top of the peanut butter and jelly, creating a sandwich.*Chef’s Tip: Any flavour jam can be used!


8. Store the cookies in an airtight container for up to 2 weeks or serve immediately and ENJOY!


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