Have you ever fed a non-Aussie Vegemite? The face they pull is pure disgust. The best is when the person is trying not to be rude. Their neck muscles stick out, their face scrunches into a forced smile and they’ll barely chew before swallowing and grabbing a drink as soon after as possible.
Vegemite is something you really have to grow up on to appreciate. I imagine that’s what it’s like with Americans and peanut butter and ‘jelly’ (we call it jam). Until yesterday I’d never tried the famous combination. I wasn’t disgusted. It was unusual, because it’s not like anything I’ve ever had but I sort of liked it.
Happy 4th of July to all my American friends! This one is for you. I thought a little tribute to the classic peanut butter and jelly sandwich would be a nice way to celebrate the day. The biscuits are sweet but not sweet – a bit like a slightly crunchy slice of white bread.
I used crunchy peanut butter and the little pieces of peanut are a welcome surprise in each bite. Peanut butter is the dominating flavour but I rather enjoyed them.
Yep you guessed it, start by beating the butter and sugar together in the electric mixer. The head of my mixer shakes a little while it’s beating. Does this happen to anyone else?
I’ve also noticed that there’s a rod that goes through the stand (looks like it connects the head and stand) and it sometimes wriggles out. I’m guessing that’s not normal?
Once the butter and sugar is nice and light, add the egg and beat it in.
Sift in the flour, corn flour and baking powder and mix them through until everything is well combined.
Spoon little blobs of dough onto lined baking trays, leaving a few centimeters between each one. I think next time I’d probably gently roll the dough into balls to make a smoother finished biscuit.
Bake the biscuits at 180C fan-forced for 8-10 minutes but don’t let them turn golden.
Leave them on the trays to rest for five minutes.
Transfer them to a wire rack to cool completely.
Turn half of the biscuits over and spread with a little jam then add a little blob of peanut butter.
Sandwich another biscuit on top of the filling.
Sprinkle the kisses with icing sugar.
Serve them up straight away. Happy 4th of July!
Have you ever fed Vegemite to a foreigner or have you tried it as a foreigner?
Peanut butter and ‘jelly’ kisses
recipe adapted from Edmond’s cookery book
makes 13 little kisses
- 72g butter, softened
- 1/4 cup caster sugar
- 1 egg
- 1/2 cup plain flour
- 1/2 cup cornflour
- 1/2 tsp baking powder
- 2 tbsp peanut butter
- 3tbsp raspberry jam
- icing sugar for dusting
Pre-heat the oven to 180C fan-forced and grease or line two baking trays.
In the bowl of an electric mixer, combine the butter and sugar and beat until light and creamy.
Add the egg and mix well.
Sift in the flours and baking powder and then mix them through until the dough comes together.
Spoon little blobs of dough onto the baking sheets leaving a few centimeters between each one.
Bake the biscuits for 8-10 minutes but don’t let them brown.
Leave them on the trays to rest for 5 minutes and then transfer to a wire rack to cool completely.
When cool, turn half of the biscuits bottom up and spoon a blob of jam and peanut butter on each one.
Sandwich the tops on.
Store in an airtight container. Best consumed the same day.