Thrupenny PBJ cookies, 3p (VEGAN)
This afternoon one of my readers got in touch via Twitter to ask me how to make these cookies vegan, for a friend. This is one of my favourite recipes for a rainy-day activity with my small boy, and as the weather draws in around us and we will be looking for more baking days than beach days, it seemed as good a time as any to convert it for my vegan friends. If you don’t have self raising flour kicking about, just use plain flour and add 1 level teaspoon of baking powder instead.
Makes 12 cookies at under 3p each
50g sunflower spread or other dairy-free butter equivalent, 10p (£1/500g, Sainsburs sunflower spread)
2 tbsp sugar, 2p (80p/1kg, Fairtrade)
3 tbsp peanut butter, 12p (90p/340g, Basics)
9 tbsp or 75g self raising flour, 3p (65p/1.5kg, Basics)
4 tbsp jam, 6p (40p/454g, Basics)
First preheat your oven to 180C, and lightly grease a baking tray in preparation.
Pop the sunflower spread in a mixing bowl, pour in the sugar, and cream together using a fork or wooden spoon until softened and well combined. Add the peanut butter and mix a little more until evenly distributed. Spoon in the flour and stir to form a soft, crumbly dough. If it is a little too crumbly, add a teaspoon or two of cold water – but no more!
Lightly flour your hands, and break off a walnut-sized piece of dough. Place on the prepared baking sheet and flatten slightly with a fork. Repeat with the rest of the dough, leaving a little space between each as they spread slightly.
Using your thumb, or the back of a teaspoon, make an indent in the centre of each cookie, deep enough to hold a little nub of jam. Spoon a little jam into the centre of each cookie.
Bake in the centre of the preheated oven for 10-12 minutes, or until golden. Allow to cool and firm for a few minutes before removing from the baking tray.
This recipe first appeared in A Girl Called Jack, available here.
Jack Monroe. Twitter: @BootstrapCook Insta: @MxJackMonroe