for 8 pieces

Filling

4 tbsp	raspberry jam
4 tbsp	peanut butter

Dough

150 g	butter, soft
50 g	peanut butter
150 g	cane sugar
1 pinch	salt
1	egg

300 g

white flour

To shape

50 g	salted peanuts

How it's done

Filling

Place 1 tbsp of jam into each of 4 ice cube moulds. Place 1 tbsp of peanut butter into another 4 ice cube moulds. Freeze for approx. 8 hrs.

Dough

Using the whisk on a hand mixer, beat the butter, peanut butter, sugar, salt and egg in a bowl until the mixture becomes lighter in colour.

Stir the flour into the butter mixture, mix quickly to create a dough.

To shape

Shape the dough into 8 balls and flatten a little.

Remove the jam and peanut butter cubes and halve them.

Place one jam cube and one peanut butter cube into the middle of the dough balls, fold in the edges and press down firmly.

Place the cookies with the opening facing upwards on a baking tray lined with baking paper, flatten a little. Scatter over the peanuts and press in.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C.

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