INSTRUCTIONS

Peanut Butter and Jelly Cookies

• Preheat the oven to 175C/350F. Line and grease 2 baking trays.
• Place all the ingredients (except the jam) in a mixing bowl and stir until combined.
• Place spoonfuls of cookie dough on the baking trays and flatten slightly into circles using a spoon. Do not make the cookies too large as then the ratio of jam to cookie will be wrong. You should make approximately 14 smaller cookies or 8 large ones.
• Place 7 smaller cookies on each tray as the cookies will spread slightly. Make a small indendation in the centre of each cookie and fill with 1-2 teaspoons of Jam.
• Bake (1 tray at a time) for 12 to 14 minutes. Judge the cookies readiness by the firmness of the bottom of the cookie).
• Allow the cookies to cool on the tray before serving.

Sugar Free Jam

• Place the berries and maple syrup in a saucepan over medium heat.
• Bring to boil, stirring constantly.
• In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
• Once boiling, reduce heat to medium and add the gelatine mixture.
• Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
• To make a smoother jam, use a masher or a food processer.
• Store in fridge for at least 4 hours to set before using.