Peanut and blackcurrant thumbprint cookies

Niki Segnit notes that while grape jelly is the familiar partner to peanut butter in a classic PBJ, blackcurrant’s sharper, more complex character makes it a better match. The recipe’s writer agrees, admitting blackcurrant is her favourite jam. Here the jam is spooned into the centre of a tender, peanut-crusted shortbread, where it bakes into a glossy, slightly chewy jewel that sits in contrast to the crumbly, buttery biscuit.

It’s a small pleasure worth returning to again and again. The recipe makes 13. Prep 15 minutes, plus chilling and cooling; cook about 35 minutes. Ingredients: 110g unsalted butter at room temperature, 50g caster sugar, ¼ tsp salt, 100g plain flour sifted, 60g ground almonds, 1 tsp vanilla extract, 60g salted roasted peanuts and 60g blackcurrant jam.

Beat the butter, sugar and salt for two minutes on medium–high until pale and creamy, scrape down the bowl, then add the flour, ground almonds and vanilla and mix on low until a soft dough forms. Knead briefly, flatten and chill for 15 minutes.

blackcurrant jam, peanut butter, thumbprint cookies, shortbread, ground almonds, unsalted butter, caster sugar, vanilla extract, roasted peanuts, prep time