Peanut butter and jam thumbprint cookies

Method

1. Put the butter, peanut butter and sugar in a bowl. Use an electric hand mixer to beat the mixture until creamy. Mix in the egg, vanilla and salt, then stir in the flour and bicarbonate of soda. Bring together with your hands into a dough.
2. Line a large baking tray with baking paper. Divide the dough into 18 equal portions then roll into even balls using your hands. Spread out on the tray, then press with your palm to flatten slightly. Use your thumb to create an indent in the centre of each ball of dough (don’t worry if it cracks a little – that’s part of the charm!).
3. Heat the oven to 170°C fan/gas 5 and chill the biscuits in the fridge while you wait for it to heat up. Fill the thumbprint dip in each cookie with jam. Bake for 15 minutes until golden. Leave to cool on the tray for 10 minutes, then serve warm or leave to cool completely.