Autumn would have to be one of my favourite seasons. The weather is still nice enough to enjoy morning walks, admiring the beautiful colours that encase the trees and cover the ground. Oh, how I adore the colours of autumn! There is just something so cosy about this beautiful season.
Perhaps it has something to do with all the baking that generally commences at this time of year. The weather slowly starts to cool down and you have a wonderful excuse to enjoy all kinds of baked goods and hot drinks.
My favourite kind of day consists of warming the house with the delicious smells of baking. Today was one of these beautiful days. I had nowhere to be and I could just enjoy pottering around the house, gazing at the burnt orange and red outside, watching the squirrels collect the chestnuts falling from the trees.
Of course, when I say ‘pottering around the house’ I mean ‘pottering around the kitchen’.
I spent the day baking all sorts of treats for Kristian to bring to work. The following recipe is one that Kristian was particularly fond of. Peanut butter and jam cookies. Sometimes when I bake something so simple, I feel like I am cheating in some way. This is one of those recipes. Ridiculously simple using items found in most kitchens.
I made the first batch on the weekend and Kristian has already devoured them. Round two today proved equally successful. I used blackberry jam for this recipe, but of course you could use any jam you like. You could even substitute the peanut butter for another nut butter. I haven’t tried it yet but I’m sure almond butter would be delish!
I hope you enjoy them as much as we did.
MAKES 12 COOKIES
½ cup gluten free plain flour (could use regular plain flour)
½ cup caster sugar
½ teaspoon baking powder
¼ cup rolled porridge oats
1/3 cup peanut butter
Jam of your choice
Preheat the oven to 165˚C fan forced. Line two baking trays with baking paper.
In a medium bowl, mix together the flour, sugar, baking powder and oats.
Crack in the egg and add the peanut butter and mix until it is all well blended. The mixture is quite thick so you may need to use your hands to mix.
Divide the mixture into 12 portions. Roll each portion into a ball and place onto the baking tray. Using your finger, make an indentation in the centre of each cookie.
Spoon approximately ¼ teaspoon portions of jam into each indentation.
Place in the oven and bake for 10-12 minutes, until cookies are starting to brown. Leave to cool on the tray.
Cookies should keep in an airtight container for up to one week.