Tag Archives: shortbread

PB&J Bars

I know I know I have been terrible with the blog recently, embarrassingly I haven’t given you a new recipe since back in November, ill go and hang my head in shame shall I? As im sure you can guess ive been pretty busy the last few months. In the last week I moved house and now live in London. Im staying with a friend for a few weeks while I look for my first apartment and my first ever kitchen of my own, I cant wait to get it all set up and ready to go. Anyway now im getting back into the swing of things I thought I would share a new recipe of mine. It was inspired by watching some American comedy and they were making peanut butter and jelly sandwhiches and whilst im a big fan of both jam and peanut butter I had never had together in a sandwhich. And no dont worry the recipe isnt for a sandwhich but and PB&J shortbread bar. Its so easy but also delicious.

PB+J Shortbread Bars

450g Plain Flour

300g Unsalted Butter

150g Caster Sugar

1/4 tsp salt

150g smooth peanut butter

250g jam (choice up to you)

1. Press a piece of foil into the base and up the sides of a 9×13 baking pan. Preheat the oven to 350F/175C.

2. Place the flour, butter, sugar and salt into the bowl of a food processor fitted with the metal blade and pulse until the ingredients form a dough.

3. Tip the dough out onto the worksurface and lightly knead until it becomes uniform. Remove a third of the dough and wrap it in clingfilm and refrigerate until needed. Press the remaining dough evenly into the prepared pan. Bake for 25-30 mins or until lightly golden around the edges. leave to cool for 20 mins.

4. Spread the peanut butter evenly on the cooled base then repeat with the jam. Remove the third of dough from the fridge and crumble into pieces and scatter evenly over the jam. Bake for a further 25-30 mins or until the crumbled dough starts to colour a little bit. Cool completely before cutting into 12 large squares.



I was recently asked to show someone a cookie recipe that they could freeze and bake as needed. It needed to be easy and straightforward without taking too long to make. I wanted to provide a basic recipe that was easily adapted so that whatever flavour you fancied the recipe could still be used. I decided to go with sables the French “sandy” cookie, a wonderful buttery and crumbly little treat. You really can have endless variations, whether you want a sour cherry, cinnamon and pistachio or lemon poppy seed this recipe can be used as a base recipe. Of course you can just keep it simple and leave the sables plain, although there is nothing plain about them. I have made this recipe multiple times now but the pictures show my first couple of experiments and you can see an error. I was experimenting with flavours and splitting batches before adding the extras but inevitably this meant uneven amounts of ingredients and overmixed dough so some clearly were not the key texture so take it from me do not split batches and don’t mix past the sandy textured stage. Continue reading