One of my friends has to eat a gluten free diet and I’ve been wanting to try and learn a few things to bake for her next time she visits. I’ve tried mixing the different flours and using xantham gum before and it did not end well.
I’ve had much better luck with desserts that utilize no flour or almond flour as a base. I’ve made similar cookies before but this recipe makes better looking cookies and sandwiches them with PB&J. I used a salted caramel Jiff Whip and strawberry jam for the middle. I would wait to sandwich the cookies right before serving as the cookie will start to go soft.
The recipe is from the forthcoming Food 52 Baking book. If you’re a fan of the website then the book will not disappoint. It has chapters on breakfast, cookies, fruit, cake and savory bakes. It has very detailed information on ingredients, kitchen hacks, techniques and presentation (including how to frost a cake!).
1 cup peanut butter, plus extra for filling
1 cup brown sugar
1 tsp baking powder
1 tsp vanilla
granulated sugar, for shaping
1/4 cup jelly
- Preheat the oven to 350 F and line a baking tray with parchment paper.
- In a large bowl combine the peanut butter, brown sugar, egg, baking soda and vanilla. Stir well until all ingredients are combined.
- Place teaspoons of dough onto the prepared tray two inches apart. Dip a wet fork into the granulated sugar and press the criss cross pattern onto the cookies.
- Bake for 10-12 minutes until the edges start to brown. Leave to cool completely.
- Spread peanut butter and jelly on half of the cookies and sandwich with the remaining cookies.
I received a copy to review