We’d like to thank the sweet Natalie for sending us this sweet treat of a recipe. Peanut butter and jam go hand in hand like marmite and cheese, or chocolate and raspberries, so we hope you enjoy this exciting take on the tradition! I can’t wait to make them myself!
Whoopie pie batter:
250g plain flour
1tsp bicarbonate of soda
a pinch of salt
115g softened, unsalted butter
150g light muscavado sugar
1 large egg
85g mixed nuts (finely chopped)
Seedless raspberry jam
Peanut butter filling:
115g softened unsalted butter
115g crunchy peanut butter
140g icing sugar
Preheat the oven to 180°c and prepare a flat baking tray with grease-proof/baking paper.
Beat the sugar and butter together until creamy. In a separate bowl, beat the egg and buttermilk together. Sift together the flour, bicarb and salt. Alternating with the buttermilk mix, add the dry ingredients gradually and gently to the sugar mix. Once they are completely combined, incorporate the mixed nuts into the batter. Spoon the mixture into roughly circular balls of about 2cm in diameter on the baking tray, making sure that they are well spaced apart. Bake for 10-12 minutes, or until golden brown. Once cooked, pair up similar sized halves and leave the whoopie pies to cool on a wire rack.
For the peanut butter filling, mix the butter and the peanut butter together. Using an electric whisk, gradually add the icing sugar until the mix becomes light and creamy.
Once the whoopie pies are cooled, spread about a tablespoon of the peanut butter filling on one half and the raspberry jam on the other. Gently press the two sides together to make the finished whoopie pie!