By Simon Greenwood-Haigh

Peanut Butter Jammy Dodgers

A Proper Nutty twist on a family favourite! You could even sandwich these biscuits together with jam AND peanut butter if you want them even more nutty!


  • 150g caster sugar
  • 150g butter (softened)
  • 125g Proper Nutty peanut butter
  • 1 tsp vanilla extract
  • 1 egg (medium)
  • 250g plain flour
  • 100g jam


  1. Cream together the sugar and butter until light & fluffy.
  2. Beat in the peanut butter, vanilla extract and egg.
  3. Add the flour and mix until combined into a dough. Knead gently.
  4. Wrap dough in clingfilm and refrigerate for 20 mins.
  5. On a lightly floured surface, roll out the dough to 3-4mm (thickness of £1 coin).
  6. Cut out biscuits using a 6cm cutter and cut out a shape or hole from the centre of half of these biscuits using a smaller cutter.
  7. Carefully place the biscuits onto baking trays lined with baking paper and bake at 180ºC (160ºC fan) for 8-12 mins until very pale golden.
  8. Leave on baking trays to firm up for 5 mins before transferring to a wire rack to cool.
  9. To assemble, put a teaspoon of jam onto the top of a whole biscuit and then top with a cut-out biscuit and press together lightly.
  10. Keep the unfilled biscuits in an airtight container, they are best if you assemble them just before serving.

Makes approx. 28 filled biscuits


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