PBJ Cookie Sandwiches
Will Torrent trained under Heston Blumenthal at the age of 16, won Young Chef of the Year in 2009. He now has a book out which celebrates the great British tradition of afternoon tea. Learn how to make and bake the most exquisite cakes, scones and savoury delicacies with Will’s no-nonsense recipes.
Makes
about 20
Ingredients
- 325g plain flour
- ½ rounded tsp bicarbonate of soda/baking soda
- a pinch of salt
- 175g butter, softened
- 50g crunchy peanut butter
- 100g caster sugar
- 175g light muscovado sugar
- 2 tsp vanilla extract
- 2 eggs, lightly beaten
- 150g dark chocolate chips
- 150g salted peanuts, roughly chopped
- 3–4 tbsp good-quality raspberry jam, to serve
- Peanut butter frosting:
- 250g cream cheese
- 175g smooth peanut butter
- 25g butter, softened
- 50g icing sugar
- 25g soft light brown sugar
- 1 tsp vanilla extract
- 1 tbsp whole milk
- 2 large baking sheets covered with baking parchment
- a disposable piping bag
Method
- Sift together the flour and bicarbonate of soda/baking soda in a large mixing bowl, add the salt and set aside.
- In a stand mixer, cream together the butter, peanut butter, caster and light muscovado sugar until very soft and light– this will take three to five minutes. Use a rubber spatula to scrape down the sides of the bowl, add the vanilla extract and mix again. Gradually add the beaten eggs and mix until incorporated. Add the sifted dry ingredients and mix again until barely combined. Add the chocolate chips and peanuts, and fold in using a metal spoon or large rubber spatula.
- Lay a sheet of baking parchment on the work surface and spoon half of the dough on top in a neat sausage shape. Roll the dough using the baking parchment into a neat, tight 5-cm/2-inch diameter log and wrap up tightly. Repeat with another sheet of parchment and the remaining dough. Chill the logs in the fridge for at least four hours or ideally overnight until firm.
- Preheat the oven to 170C (325F) Gas 3.
- Unwrap the dough logs and, using a sharp knife, slice into neat rounds each about 2 mm/1⁄16 inch thick and arrange on the baking sheets, leaving a little space between each cookie to allow for them to spread during cooking.
- Bake on the middle shelf of the preheated oven for 10–12 minutes until the edges of the cookies are golden brown and the middle is still slightly soft.
- Leave to cool on the baking sheet for three to four minutes, then transfer to a wire rack and leave until completely cold.
- To make the peanut butter frosting, scoop the cream cheese, peanut butter and butter into a bowl and beat until smooth. Sift in the icing sugar, add the soft light brown sugar, vanilla extract and milk, and beat again until smooth and creamy. Scoop into the piping bag and set aside.
- Turn half of the cookies upside down on the work surface so that they are flat side uppermost. Pipe a ring of frosting onto the surface of each cookie and fill the space in the middle with ½ teaspoon of raspberry jam. Sandwich with the naked cookies and serve.
Afternoon Tea at Home by Will Torrent, published by Ryland Peters & Small (£19.99) Photography by Matt Russell © Ryland Peters & Small
