Peanut butter jam drops

As a child watching American TV shows, I never quite understood what a peanut butter and jelly sandwich was. I had visions of the wobbly raspberry jelly that Mum sometimes whipped up to go with our peaches and ice cream for dessert.

Of course nowadays everyone loves their salted caramel and wouldn’t blink at such a combination, but in the seventies salt never met sweet!

Then one day I was making peanut butter melting moments, and decided that they needed a bit of extra sweetness. Suddenly memories of Marcia, Jan and the whole Brady Bunch came rushing back to me, and these biscuits were born.


  • 60 g ( oz) smooth peanut butter
  • 40 g ( oz) unsalted butter, softened
  • 55 g (2 oz/¼ cup, firmly packed) light brown sugar
  • 1 large free-range egg
  • ½ teaspoon sea salt
  • 75 g ( oz/½ cup) plain (all-purpose) flour
  • 45 g ( oz/¼ cup) rice flour
  • 80 g ( oz/¼ cup) strawberry jam
  • icing (confectioners’) sugar, for dusting


Preheat the oven to 160°C (315°F). Line two baking trays with baking paper.

Using an electric mixer, cream the peanut butter, butter and brown sugar and then add the egg. Beat for a further 1 minute, then fold in the sea salt, plain flour and rice flour. Cover and refrigerate for 30 minutes.

Roll heaped teaspoons of the mixture into small balls and place on the baking trays, spacing them about 5 cm (2 inches) apart to allow for spreading. Lightly press your thumb into the centre of each ball and drop ¼ teaspoon of jam into the hollows.

Bake for about 15 minutes, or until the biscuits are golden brown. Remove and transfer to a wire rack to cool. Dust with icing sugar before serving or storing in an airtight container.