These simple shortbreads are packed with the familiar flavour of lunchbox sandwiches.
- 200 g unsalted butter, softened
- 55 g (¼ cup) caster sugar
- 45 g (¼ cup) soft brown sugar
- 125 ml (½ cup) honey
- 210 g (¾ cup) smooth peanut butter
- 300 g (2 cups) plain flour, sifted
- 1 tsp baking powder
- Pinch salt
- 80 g (¼ cup) strawberry jam
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 170˚C. Line 2 baking trays with baking paper.
- Using electric beaters, beat the butter and sugars together until light and fluffy. Add the honey and peanut butter and beat to combine. Sift in the flour, baking powder and salt and beat to combine. The dough will be very soft.
- Using slightly damp hands, roll tablespoons of mixture into balls, then place on the lined baking trays, leaving room for spreading. Press down lightly, then press the back of a measuring spoon into the middle of each biscuit and fill with about ½ teaspoon of jam. Bake for 10 - 15 minutes or until light golden brown, then remove from the oven and stand on the trays until cool.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.