I have a beautiful little notebook dedicated to my blog. It’s full of sketches, recipes and images for food styling inspiration. Every idea for a potential blog post gets noted down, as do my to-do lists, and my blogging goals and objectives. If I were to lose this book I would be pretty lost. I know it’s only a piece of paper but it helps to keep me on track and to stay motivated.
Last week I spent a lot of time at home trying to avoid the miserable Paris weather and I found myself looking through the earlier pages in my notebook. I came across this recipe for PeanutButter and Jelly cookies – essentially peanut cookies that are covered in raspberry jam and topped with freeze-dried raspberries. I’m not sure why I didn’t try this recipe earlier, but I’m certainly glad I finally got around to it because they are seriously delicious.
The recipe for these Peanut Raspberry Cookies originated from a Donna Hay magazine and I’ve adapted it slightly to suit my taste. I know that peanut and raspberry are not typical cookie flavours, so you’ll just have to trust me that the result is irresistible, or try it yourself!