St. Joan is around the corner and by then fig trees become a fruity beacon of hope that make my stomach rumble and my eyes weep with joy. If you have ever approached a fig tree, taken one of the fruits and eaten it there on the spot, you know what I’m talking about. This year I will have to reluctantly accept some seasonal fig jam instead… sad face.
Peanut Butter Cookies with Fig Jam
Makes around 20 cookies
- 175 g flour
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate
- 0.5 tsp salt
- 170 g crunchy peanut butter
- 100 g room temperature butter
- 65 g brown sugar
- 65 g white sugar
- 1 egg
- 1 tsp vanilla extract
- 100 g fig jam (or another kind if you can’t find it, my condolences)
Preheat the oven to 150 °C fan and line two baking sheets with baking paper.
Sift the flour, bicarbonate, baking powder and salt and mix thoroughly. Beat the butter and peanut butter until creamy, then add the sugars and keep beating until the mixture is whitish (as whitish as it can be considering the brown sugar…), light and fluffy. Beat in the egg and vanilla and finally fold in the flour (or beat at low speed).
Take ice cream scoop size portions of the dough and bake for 5 minutes. Take the biscuits out of the oven and make a hole in the middle with a dessert spoon (or with your thumb if it’s insensitive to heat, this is a thumbprint sort of cookie). Bake the cookies for 5 more minutes, until golden. Let them rest for another 5 minutes before transferring them to a wire rack and wait until cold. Finally fill the well with the fig jam and enjoy.