Gluten Free Peanut Butter & Raspberry Jam Sandwich Cookies
I'm pretty happy today since I've finally ventured into the gluten free world. However, this journey is going to be slow and with quite a few hiccups. Many types of flours that are used for gluten free baking aren't readily available here, though it might still be possible to find whole grains. Besides, I really like to make my own flours as I can then control the texture and for that reason I had ordered a grain mill attachment for my Kenwood mixer. But alas, it's been six months and I'm still waiting for it. My dealer keeps telling me that he is yet to receive the shipment (which I don't know when and pretty sure even he doesn't know when will arrive). So I'm stuck until then :(
A few months back, a used books sale was put up at a community hall near my place and they had some amazing cookery books as well. One of the books that I picked up from there is Easy Baking by Linda Collister. If you don't own it, you really should. With it's chocolate section alone, the book is worth more than it's price. I'm anyway nowadays on baking spree with raspberry jam (I've made loads of raspberry jam, remember?) and when I came across this cookie recipe which was gluten free as well, I tried it immediately.
As the dough doesn't contain flour, these cookies are super quick to make, even while mixing as well as baking. However, you really need to keep an eye on them while they are in the oven because the longer you bake them than necessary, the more harder they'll become. Since these cookies are sandwiched with jam, I would advise you to do that just before eating them. If you spread jam on them well before, the cookies absorb all the moisture from the jam and become soft.
Though I've used home made raspberry jam here, you can use strawberry instead. Also, use a natural style peanut butter (the one without hydrogenated vegetable fat), preferably sugar free. If you can't find a sugar free version, I would suggest you reduce the sugar by about 3 tablespoons else your cookies would end up too sweet.
Recipe Source: Easy Baking by Linda Collister
Makes 12 Cookie sandwiches
275 grams / 10 ounces crunchy peanut butter
150 grams / 5.5 ounces caster or superfine sugar
2 to 3 drops pure vanilla extract
1 large egg beaten, at room temperature
Raspberry jam to sandwich the cookies, about 4 to 5 tablespoons
Preheat the oven to 180 degrees C / 350 degrees F. Line two to three baking sheets with parchment.
Put the peanut butter and sugar in a bowl and beat with a wooden spoon until creamy. Add the vanilla and egg and mix. The dough should be very stiff. If you feel it's not, pop the bowl in the refrigerator for about 10 mins.
Divide the dough into 24 pieces and roll them into balls with your hands. Place the balls on the lined baking sheets about 2 inches apart and then flatten them with a fork.
Bake in the preheated oven till the cookies turn golden brown, about 15 minutes. If you're baking just one sheet of cookies at a time, it would take just about 5 to 6 minutes.
Place the baking sheets on a cooling rack for the cookies to firm up a little. Once you can handle them without breaking, place the cookies on the cooling rack to cool completely.
Once you are ready to bite into them, sandwich the cookies with raspberry jam.
Storage Suggestions: The cookies can be stored at room temperature for about 3 days in an airtight container. You can also freeze the cookies without the jam for up to a month.