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How to make Martha Stewart's peanut butter and jelly cookie cake

Yield = 20
Prep time: 1:00
Cook time: 0:40
Total time: 1:40

Ingredients

  • 2 cups plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 170g unsalted butter, softened
  • 3/4 cup smooth peanut butter (see note)
  • 1/2 cup caster sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup treacle
  • 1 cup strawberry jam

Method

  • Step 1 Whisk flour, bicarbonate of soda and salt in a medium bowl. Using an electric mixer, beat butter, peanut butter and sugars together on medium-high until light and fluffy. Beat in egg and yolk until just combined. Reduce speed to low. Add flour mixture. Fold until just combined.
  • Step 2 Remove 2 1/2 cups dough. Divide in half. Shape into discs. Wrap each in plastic wrap. Chill for 4 hours or until firm. Add treacle to remaining dough in electric mixer. Beat on low speed until combined. Transfer to a piping bag fitted with a 5mm plain round nozzle.
  • Step 3 Roll out 1 disc of plain dough between 2 sheets baking paper, to form a 5mm thick, 22 x 26cm rectangle. Transfer dough (with baking paper) to a tray. Freeze for 10 minutes or until firm. Repeat with remaining dough disc.
  • Step 4 Preheat oven to 180°C/160°C fan-forced. Cut dough into 10 x 6cm squares. Place 3cm apart on baking trays lined with baking paper. Pipe treacle dough around edges to form the 'crust' (see How to below). Using a small knife, score diagonally across squares, being careful not to cut the whole way through. Freeze for 15 minutes or until firm.
  • Step 5 Bake for 15 to 18 minutes or until biscuits are pale golden. Transfer to wire racks to cool slightly. Carefully cut each cookie along the scored line. Spread 1 teaspoon jam on half of the cookies. Sandwich with remaining cookies. Arrange cookies on a serving plate.