Peanut Butter Jammie Dodgers

Peanut butter and jelly sandwiches could be the most popular sandwich in America. Undoubtedly, over the past 50 years, and perhaps longer, many kids grew up eating them.

I have fond memories of eating P&J sandwiches as a kid. I especially liked them when they were made with homemade jelly. Things haven’t changed much over the years. I still love the combination a lot.

Each fall, we can several jars of jelly and jam, so all I need is peanut butter to satisfy any of my cravings for the all-American favorite.

Here’s a British twist on the P&J sandwich. In the recipe, crisp peanut butter biscuits are sandwiched with jam to create a sweet chewy center.

Peanut Butter Jammie Dodgers
4 ounces butter, softened
2 ounces crunchy peanut butter
4 ounces soft brown sugar
5 ounces flour
3 tablespoons jam
Preheat the oven to 350 degrees. Lightly grease 3 or 4 baking trays.
In a bowl, cream together the peanut butter, butter and sugar until well-blended then add the flour and mix thoroughly.
Divide the mixture into 2 pieces and roll each one on a lightly floured surface into a cylinder shape about 4 inches long. Use a large sharp knife to cut each roll into 8 slices.  Don’t attempt to roll out the dough.
Cut a small hole in the center of 8 of the biscuits using a minicutter or a small sharp knife.
Space the biscuits well apart on the prepared baking trays, pressing them down lightly to make them slightly larger and bake for 10 to 13 minutes. They won’t spread a lot during baking.
Remove from the oven (they will still be soft), then place some jam on the top of the biscuits without holes but do not try to spread it, and allow to cool on the baking trays for 5 minutes.
After 5 minutes, they should have started to firm up. Carefully place the holed biscuits on top of the ones with the jam then transfer to a wire rack to completely cool and harden.
Yield: 8 3-inch sandwiched biscuits.