Peanut Butter and Jelly Bars Adapted from DomesticFits.com
For the Crust:
1 ½ cups flour
½ tsp baking powder
¾ cup golden brown sugar
¾ cup smooth peanut butter
½ cup butter, softened
1 egg
1 tsp vanilla
Jam for filling
Combine the flour and baking powder in a small bowl or jug, set aside.
Add the peanut butter, butter and sugar in a bowl, mix until well combined.
Add the egg and vanilla, mix well until combined.
Sprinkle with flour mixture, stir to combine.
Split the dough roughly in two, leaving more for the bottom crust.
Put one half in the freezer to chill whilst pressing the other half into a baking dish lined with parchment paper.
Cover the dough with the jam (I put the jam in the microwave to soften slightly for easier spreading)
Retrieve the remaining crust from the freezer, break into pea-sized pieces and layer over the jam filling.
Bake in the oven at 350 degrees (gasmark 4) for 30 minutes, until the top crust starts to turn golden brown.
Allow to cool before serving.
Brie and Sundried Tomato Dip
16oz Brie cheese
1/2 cup sun dried tomatoes, packed in oil, drained and chopped
2-3 large cloves garlic
1 tbsp thyme
1/4 tsp coarse black pepper
Remove the rind from the brie and cut into chunks
Combine the garlic, thyme and tomatoes in a large bowl.
Add the black pepper and stir to combine
Add the tomato mixture over the chunks of cheese in an oven safe dish.
Bake until Brie is all melted and bubbly (20-25 mins)
Stirring half way through
Serve with crackers or French bread.
Savoury Shortbreads From raspberricupcakes
50g crispy bacon
150g plain flour
1/4 tsp bicarb soda
1/2 tsp salt
1 1/2 tsp freshly cracked pepper
140g butter
2 tbsp white sugar
1 small egg
Sift flour, bicarb and salt.
Mix in pepper and set aside.
Beat the butter and sugar in a large mixing bowl until light and fluffy
Add egg yolk and beat to combine
Beat in the dry ingredients, then fold in chopped bacon.
Turn mixture out onto a dry worktop. Pat dough to bring it together.
Split into two and roll into logs, about 4cm in diameter.
Wrap in cling film and refrigerate for at least an hour.
Unwrap the dough on prepared baking sheets.
Bake for 10-12 mins, or until the edges turn golden brown.
Leave to cool.
