So I’ve recently noticed that “link love” is a thing, where you just link to a bunch of awesome articles/posts/cat videos/playlists/whatever, basically anything you read and loved on the interwebs. Well, I’d like to get involved, because I am so often excited by the things that my bloggy friends blog about! So here is the first edition of The Swirling Spoon link love!!!
I wish I lived in Melbourne so I could indulge in one of Bec’s foodie film + matched restaurant pairings.
I’m so glad that Sarah is bringing pikelets back. Bravo!
Um, I love the way Thalia takes something as simple as scones and turns them into little jammy thumbprint morsels!
Jessie’s words make me want to sell all of my possessions and live in a tent in America. (yes, that was a link love to another link love. keep up.)
Alternatively, let’s all go and have a sleepover at Josefine’s summerhouse in Denmark and eat summer salads all day long. Who’s with me?
Vegan cheese that I actually want to eat!
Justice in the north.
ALL OF RUPERT FAWCETT’S dog cartoons warm my heart!
Finally, and somewhat topically, these wholemeal peanut butter chocolate chunk cookies look the best! I recently purchased Kate’s newly released cookbook, and I am obsessed with the incredible recipes and photography (I even found out who the food photographer + stylist was and followed her on Instagram, is that weird?). And so today’s recipe comes to you via the pages of my already well-loved copy of Homemade Memories by Kate Doran.
What is a jammie dodger? you may well ask yourself. It is a well-loved British packet biscuit: think a plain, buttery, shortbread-like sandwich biscuit with raspberry jam squashed in the middle, peeping out of a little love heart-shaped hole. Let’s see if I nailed the brief:
Plain shortbread biscuit? No, these are peanut butter
Raspberry jam? No, I used blueberry
Round shape with love heart hole? No, I didn’t have either shape of cookie cutter available
Okay. So it appears I broke the rules a little bit, but it was 100% Kate’s (brilliant) idea to add the peanut butter! The marvellous thing is that when I took these around to my friend Alex’s house (who is English) he squealed (to the best of my recollection) and said “Jammie dodgers!!!”. It completed my life just a little.
These are a little bit finicky to prepare – but I mean time-consuming, not technically challenging. The dough is quite forgiving in that you can keep rolling and cutting and rolling and cutting without affecting the final texture of the cookie too much. They are kind of like a cute pb+j sandwich cookie with added nostalgia factor, if you are English! Happy baking!!!
- 150g unsalted butter, softened
- 100g smooth peanut butter
- 125g caster sugar
- 25g light muscovado sugar
- 1 egg yolk
- 1 tsp vanilla extract
- pinch of salt
- 265g plain flour
- 100g of your favourite jam
- Place the butter and peanut butter in a medium bowl and beat with electric beaters until pale and light, around 1 minute.
- Add the sugars and beat for a further two minutes until fluffy.
- Add the yolk, vanilla essence and salt and beat for 5-10 seconds until combined.
- Preheat the oven to 200C/180C fan forced and line two baking trays with baking parchment.
- Lightly flour the bench, and tip the dough onto the bench. Knead briefly into a smooth ball.
- Roll the dough out to a thickness of about 3-4mm.
- Use a 5-cm biscuit cutter (round, traditionally, or use any shape you like) to cut out rounds of dough. Once all the dough has been used up, gather the leftover bits, roll out again, and cut more rounds. Repeat until all the dough has been used up.
- Use a smaller biscuit cutter to cut the centres out of half of the rounds.
- Place on the baking trays (you may need to bake them in batches) and bake for 8-12 minutes, until lightly golden.
- Leave to cool on the trays for 5 minutes before moving to a wire cooling rack.
- Once the biscuits are cool, spread about 1 tsp of jam on the underside of the whole biscuits. Place a cut-out biscuit on top and press down to seal.