It's been a quiet couple of weeks in my kitchen. There was a quick chocolate tart for a fundraiser, and zucchini slice…..oh that giant carrot cake….and the first cake I've ever been paid for, which was the four tier version of my hubby's birthday cake.
I guess I've really just been slack at taking pictures and writing posts.
This morning, while hubby was at work (not a fan of him working Saturdays) and I sipped a cup of coffee with an unexciting sugar-free biscuit I nearly had to slap myself. Its Saturday. I'm not at work, there's no distractions, and I'm eating a store bought cookie? What on earth is going on here?!
So to rouse myself from my biscuit faux pas I made two different types of cookies. They were all laid out cooling on the worktop when sadly hubby knocked an entire tray of salted peanut butter cookies onto the floor….but the recipe made so many that I'll forgive him….this time!
I've made this Frangipane Jam Drop cookies once before, and while they are very soft, they are quick to disappear.
These salted peanut butter cookies are a new find from SmittenKitchen….and I have to admit I was hesitant about the sprinkly of sea salt….but now that I've tasted one (or two, or um anyway) I'm totally sold on the idea. It will be interesting to see how long these last….given how hard it is to not pick at them constantly.
The Salted Peanut Butter Cookies recipe can be found here, and are quick and easy to put together.
The Frangipane Jam Drops are from the Womens Weekly 'Baking Day' (yes the same as those Lemon Squares). I didn't use a wooden spoon though…I used the round end of a metal teaspoon.
- 125g unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 110g caster sugar
- 120g almond meal
- 1 large egg
- 100g plain flour (sifted)
- 2 tablespoons raspberry jam
Preheat the oven to 180C. Line two oven trays with baking paper.
Beat butter, extract, sugar and almond meal in a small bowl with an electric mixer until light and fluffy. Add egg, beating until just combined. Stir in sifted flour.
Drop level tablespoons of mixture on trays 5cm apart. They will spread a little. Use the round end of a metal teaspoon to make a small hole in each biscuit. Fill each hole with 1/4 teaspoon of jam.
Bake about 15mins each, and allow to cool on the tray.