“It’s peanut butter jelly time, peanut butter jelly time, peanut butter jelly time……
Peanut Butter Jelly, Peanut Butter Jelly, Peanut Butter Jelly with a baseball bat… “
As I’m sure you can see from the above lyrics, that yep, this post is somewhat going to consist of peanut butter jelly, suuuurprise!
(why most of my posts tend to start with singing i’ll never know….)
*if you have no idea what on earth the song I was singing along to (in my head out loud), this lyric video may help it make more sense… or just utterly confuse you cause it’s one of the most random/genius/hilarious songs ever made… it’s good for a laf, and also to eat these biscuits along too)
Believe it or not, but before this, I’d never actually delved into the realm of peanut butter & jelly.
And boy, have I not really been living until now.
SALTY meet SWEET ~ PEANUT BUTTER meet JELLY ~ and your now best friends for life.
The lucky kids in primary school would always whip out this delish combo in the form of a sandwich, followed by it being devoured in all its fabulous yummy glory.
And then there was me.. greasing off my wholegrain sandwich business, it was gettin all up in my grill. Besides, who wants to be healthy when peanut butter and jelly is on offer. I come on, seriously.
Well, this can only mean one thing; it’s time to make up for all my misspent youth… spent not eating peanut butter jelly in their glorious union.
Step 1:
make Peanut Butter Jelly Drop Biscuits and devour multiple in one sitting.
Step 2:
attempt the infamous Peanut Butter Jelly Sandwich.
Step 3:
Peanut Butter Jelly makes the biggest comeback since double denim.
PEANUT BUTTER JELLY DROP BISCUITS
(biscuit recipe adapted from ‘The Australian Women’s Weekly’, The Big Book of Beautiful Biscuits, pg 82.)
Makes around 20.
Ingredients:
125g unsalted butter
1/2 teaspoon vanilla essence
1/2 teaspoon lemon rind
1/3 cup sugar
1/3 cup brown sugar, lightly packed
heaped 1/3 cup peanut butter
1 1/4 plain flour
1 teaspoon bi-carb soda
pinch salt
200ml raspberry jam
Method:
Preheat the oven to 180C.
Cream butter, vanilla, lemon rind, sugars and peanut butter.
With a wooden spoon work in sifted flour, soda and salt, making a stiff dough.
Roll heaped teaspoons of the dough into small balls with floured hands and place on a lined oven tray.
Press your thumb into the center to create an indent for the jam to sit.
Place teaspoons of the jam into the biscuit dough, and bake for 20-25 minutes, where around half way you will notice the jam soak into the biscuit, top with more jam and continue to bake until biscuits are slightly golden.
Cool biscuits on over trays and enjoy!
The biscuits are perfectly crumbly and totally nourish.
You’ve been warned.
And incase you were wondering/thinking, yep, in this case jelly is jam in this recipe.
My sister found this hard to come to terms with.
Hope you all have a smashing week, and as always, thanks for stopping by!
P.S. Daisy and the Fox is now up on Facebook! So don’t forget to chuck a like for updates on new blog posts, as well as everyday musings.
