Makes: 20, Calories: 128

Ingredients:

• 75g butter, softened.  563
• 60g crunchy peanut butter, softened.  367
• 150g Demerara sugar.  600
• 1 egg.  75
• 1 tsp vanilla extract.  17
• 200g plain flour.  684
• ½ tsp bicarbonate of soda
• ⅛ tsp salt
• 100g strawberry jam.  252

Method:

1. Preheat oven to 160°C Fan / Gas Mark 4.
2. Line x2 large trays with parchment.
3. In large mixing bowl; Cream butter, peanut butter and sugar until pale.
4. Stir in egg and vanilla until smooth.
5. Stir in flour, bicarb and salt to soft dough.
6. Use small (1.½" diameter) ice-cream scoop, to portion cookies onto trays, 2" apart (8 per tray).
7. With tsp, press shallow divots into balls.
8. Put ½ tsp jam into each divot.
9. Bake for 14-16 mins until golden and jam bubbles. Will firm up once cool.

Calories = 2558

• 2558 / 20 = 128

Alternatively: Swop peanut butter for 40g almond butter plus 20g chopped almonds, use almond extract, and top with cherry jam for "Bakewell Cookies".

Tip: Use 40g smooth peanut butter with 20g chopped peanuts instead of crunchy peanut butter.