Peanut Butter and Jelly Pinwheels

Hello everyone, I hope you are all as happy that it’s the weekend as I am!Β I’ve been so bad at keeping up with this blog recently, but with the Christmas holidays fast approaching (only 25 working days left hurray!) I’ve been struggling to keep up with all my odd jobs and finding time to write up all my recipes, but bear with me, I’ve got some good ones coming up πŸ™‚

This is the recipe for my contribution to the latest Putney Bake Club event, for which the theme was Americana, and the other goodies did not disappoint!Β As I’m not the biggest fan of peanut butter, I was a bit worried that I wouldn’t enjoy these, but the flavour is not overpowering at all and I actually really enjoyed them – it was my first time trying the classic PB & J combination and I can definitely see why it’s so loved – yummy!

As some of you may know, I LOVE using my Hummingbird Bakery cookbook, so when I saw their ‘Home Sweet Home’ book (available here) available for only Β£5 on amazon, I knew I had to treat myself to it and start trying out some more of their gorgeous treats! Having only tried out this one recipe from the book (I made a few amendments), I know it’s early days but I’m loving the book already and I can’t wait to get going with the rest of the recipes. But for now, on with the PB & J Pinwheels…

Ingredients (Makes about 16 cookies)

60g Raspberry Jam

1 Tsp Plain Flour (the recipe called for Cornflour but I didn’t have any in and I didn’t have any problems)

100g Unsalted Butter, softened

100g Smooth Peanut Butter

180g Caster Sugar

1 Large Egg

2 Tbsp Milk (recipe used whole milk but, as always, I used semi-skimmed and had no problems)

340g Plain Flour

1/2 Tsp Bicarbonate of Soda

Pinch of Salt


– Cut two pieces of baking paper measuring 15 x 10 inches and put them to one side

In a small bowl, mix together the jam and the flour until the mixture is smooth and leave to one side.

In a large mixing bowl, beat together the butter, peanut butter and sugar until the mixture is smooth and creamy. Make sure you scrape down the side of the bowl as you mix everything together.

Crack the egg into the mixture and add the milk before mixing everything together (and scraping the sides of the bowl) until you have a smooth mixture again.

Sift the flour, bicarbonate of soda and the salt into the bowl and mix well until everything is well incorporated and a dough starts to form.

Once you have a dough, place it on top of one of the pieces of baking paper and, using your hands, gently flatten it out. Place the second piece of baking paper on top of the dough and use a rolling pin to roll gently roll the dough out until it reaches the edges of the paper.Β Remove the top piece of paper and spread the jam evenly over the top of the dough, leaving an inch border around the edge.

Gently loosen the dough on the long side of the baking paper and roll the dough away from you, using the piece of baking paper underneath as a handle to help you roll it up.Β Gently wrap your doughy log in clingfilm and place it in the fridge overnight so it can firm up.

– Preheat the oven to 170C/150C Fan/325F and line 2 baking trays with baking paper.

Remove the chilled dough from the fridge and carefully unwrap on a work surface.

Slice the dough into 2cm slices and place them on the baking trays, making sure you leave approx. 5cm between each cookie (they expand ALOT in the oven).

Bake for 10-12 minutes until the cookies are golden brown. At this stage they may not look baked but they will firm up as they cool so don’t be tempted to leave them in the oven for any longer!

Once removed from the oven, leave to cool on a wire rack for about 30 minutes then enjoy!

Helena x


DISCLAIMER: This recipe is originally from The Hummingbird Bakery: Home Sweet Home book, with slight adaptation made by myself.


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