Every morning Harry has a slice of toast, cut into three soldiers. On one he has just peanut butter, on one vegemite and the third, peanut butter and jam. The jam of choice lately has been cherry jam. I decided to bake some biscuits that he would love, which incorporate two of his favourite toast spreads – peanut butter and jam.
For those of you who were regular readers of my blog in my Before Harry days, you will remember the weekly “Tuesdays with Dorie” where I joined a group of other bloggers baking our way through Dorie Greenspan’s “from my home to yours”. There are about 20 recipes in that book that I have yet to complete and the Kid’s Thumbprint cookies were one of these. These are peanut butter cookies, rolled into balls, and then an indent is made with your thumb. The indent is filled after the cookies are baked. I knew Harry would love these, and he did, so I can see these will become a regular in our house.
I did mine a little differently. I indented the cookies with the end of a wooden spoon (dip it in flour after every few indents to make sure it doesn’t stick to the cookie dough). I also put the jam in before I baked the cookies, as I didn’t want the jam to slide out of the cookies. I wasn’t very generous with the jam, as jam can bubble up in the baking process and make the cookies look untidy. I made half the cookies peanut butter and jam and with the other half, I pushed a dark chocolate melt into each cookie as they came out of the oven and then popped them back in the oven for a minute to let the chocolate set. These ones were my favourite and I bet they would taste even nicer with a milk chocolate melt pushed in. The other thing I didn’t do that the recipe says to, is roll the cookies in chopped peanuts before baking. I thought that may be a bit much for a two year old.
These cookies were a success and you can find the recipe here.
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