1 cup crunchy peanut butter
1 cup caster sugar
1 free-range egg
2 heaped Tbsp raspberry jam
Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper. Put peanut butter, sugar and egg in a large bowl. Mix with a wooden spoon until well combined. Chill dough in the fridge for 15 mins or until firm enough to roll.
Roll dough into Tbsp-sized balls (18 in total). Use fingers to gently flatten and make a small indent in centre.
Arrange on prepared trays 3cm apart. Spoon about 1⁄2 tsp of jam into each hole. Bake for 12 minutes or until golden. Set aside on trays to cool then serve.