• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 6 People
  • Difficulty Normal

Recipe Ingredient

  • 135g butter
  • 105g castor sugar
  • 30g peanut butter jam
  • 1/2 tsp vanilla essence
  • 1/8 tsp salt
  • 190g plain flour
  • 40g dried apricots, finely diced
  • Garnishing (combined):
  • 40g peanuts, finely chopped
  • 2 tbsp toasted sesame seeds


  1. Place butter, sugar, essence, salt and peanut butter jam in a mixing bowl. Beat until light and fluffy.
  2. Sift in flour and stir in apricots to mix.
  3. Turn out dough onto a lightly floured tabletop. Roll out dough between two plastic sheets. Cut out with any desired cookie cutter. (For Christmas, use a Christmas tree cookie cutter for a feel of the season). Brush lightly with milk and press in a little of the combined peanut and sesame seed mixture in the centre of the cut-out dough.
  4. Arrange the cookies, spreading them out neatly, on lightly greased baking trays. Bake in preheated oven at 175°C for about 15 minutes or until golden brown.

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