Ever get that feeling when you know you’re about to get sick? I haven’t been feeling 100% for the past couple of days, and I’ve been doing my best to stave off any flu-like symptoms by pumping myself full of vitamins and orange juice. But, I know my body. When I start feeling run down, a cold is just around the corner. So, while I still have energy to bake, I made Bon Appetit’s peanut butter and jelly shortbread wedges.
I mainly stuck with the recipe but used the coconut peanut butter that my sister (Codename: Surfer Psychologist) sent me from Hawaii instead!
The recipe also called for blackberry jam, but I used strawberry jam instead and lessened the recommended 1/3 cup so that more of the sweetness came from the coconut essence in the peanut butter.
The wedges were a snap to make! It’s another foray into shortbread that I wasn’t expecting, but it turned out fantastic nonetheless. The Afternoon Drive Crew commented that reducing the amount of jam really heightened the sweetness of the coconut essence in the peanut butter, which coincidentally pushed these wedges over the top!
Finally, this recipe utilized a really interesting method to spread the top layer of shortbread: part of the shortbread dough is frozen and then shredded through a cheese grater. However, my frozen dough stuck to the plate, so I just used a spoon to “shave” off the dough onto the jam layer. I think it worked!