Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip the peanut butter mix into the lined dish then sieve in the cocoa powder and flour and tip in the sugar. Mix gently to form a thick, sticky paste. Smooth the top of the mixture with the back of a large spoon.
Using a teaspoon, make crater-holes in the top of the brownie mixture and fill each generously with jam as it will melt and bubble down when cooked. Pop in the microwave for 3-4 mins on High. Remove and leave to cool for 15 mins (it will carry on cooking as it cools) then enjoy!
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Raspberry and apricot jam for spreading icing sugar to dust
Beat the butter and caster sugar together until pale and fluffy. Add the vanilla and egg yolks and mix thoroughly. Gradually add the flour and ground almonds. Lightly knead the mixture until it comes together in a ball. Wrap and chill for 1 hour.
Heat the oven to 170C/fan 150C/gas 5. Roll the dough out to the thickness of a £1 coin on a lightly floured surface and stamp out biscuits using a 6–7cm cutter. Reshape leftover dough into a ball, re-roll and cut out more biscuits. Stamp out a smaller circle from the middles of half the biscuits.
Put the biscuits on lined baking sheets and bake for 12–15 minutes or until golden. You may need to do these in batches. Rest for a minute then transfer to a cooling rack. When completely cold, spread the whole biscuits with either jam. Dust the ring-shaped biscuits with icing sugar. Put a sugar-dusted ring on top of a jam-covered biscuit and press lightly together.
Pre-heat the oven to 180°C (fan 160°C/gas mark 4). Line 2 large baking trays with non-stick baking parchment.
Beat together the softened butter, sugar and vanilla until pale and fluffy.
Add in the beaten egg and mix until combined before adding the flour, baking powder and salt. Mix together until a soft dough is formed.
Roll the dough into small balls (approx. 3cm diameter) and place onto the baking trays, leaving a gap for the biscuits to spread in the oven. Gently press the centre of each biscuit with your thumb to create a hollow in the centre.
Add approximately ½ tsp of jam to the centre of each biscuit or until the hollow is filled.
Bake in the oven for 12-15 minutes until very lightly coloured. Leave to cool before moving to a wire rack.