• 200g butter at room temperature
• 1 tsp vanilla extract
• 85g sugar
• 270g plain flour
• 2 tbsp Duerr’s Marmalade
• Gel food colouring, white, orange and black
• 1 tbsp cocoa powder

Method

1. Firstly, draw a picture of the Duerr’s Marmalade jar that you would like to feature in the centre of your biscuit. Use this as a reference when structuring your biscuit, leave to one side.
2. Using your hands, mix together butter, sugar, flour and vanilla extract in a mixing bowl.
3. When combined remove one third of the biscuit batter. Mix this with cocoa powder, pop to one side and save for later.
4. With the other two thirds of biscuit batter, add your Duerr’s Marmalade and mix together. If the consistency of your dough becomes too wet, add a little more flour. Work the mixture into a texture that binds well. Be careful not to add too much flour as the batter will start to crumble.
5. Divide your marmalade batter again into three sections. Add black food colouring gel to your first section. To the second add white and to the third orange.
6. Now, this is where things get a little tricky. Mould your white biscuit batter into a long sausage. This will be the diamond label on the Duerr’s Marmalade jar. Put this into the fridge for 10 minutes.
7. Whilst your white biscuit batter is cooling, divide your black biscuit batter into two sections. One section will make the lid, the second will be the outline of your jar.
8. For the outline of your jar, use a rolling pin to flatten your batter out into a thin rectangle. Place some baking paper or cling film underneath to stop your dough from sticking.
9. Now, the lid. Take your remaining black biscuit batter and roll a second sausage the same length as your white batter but with a rectangular front and back.
10. Remove your cold, white batter and cut it so it resembles a cuboid. This will give you square ends, turn this slightly to reveal a diamond shape.
11. Cover the white, diamond batter by wrapping the orange batter around it, being careful to maintain the diamond shape in the centre and making sure it is still visible. Fill in the edges and grooves to shape in the next step.
12. Once your white batter is wrapped in orange the orange batter, mould this into a jar shape (rectangular). Try to make this about the same size as the previously moulded black jar lid.
13. Put the above into the fridge for 20- 30 minutes.
14. Once firm, remove from the fridge and place on top of the jar outline (rectangle created in step 8). Use the cling film or baking paper underneath your outline to help wrap your outline around your orange and white biscuit batter. Once covered, pop on your marmalade jar lid and put your mould into the fridge.
15. Remove your mould from the fridge after 30 minutes. Grab your cocoa batter from step 3 and roll it into a large rectangle. Take two sections from this and fill the space where the jar and jar outline are separated. Once filled use the remaining cocoa batter to cover the remaining black, orange and white dough.
16. Once fully covered, shape your biscuits into your preferred shape, circle or rectangle.
17. When happy with your biscuit shape, put your batter into the freezer to solidify.
18. When solid, remove your batter from the freezer and heat your oven to 175°C.
19. With a sharp knife cut your biscuit into 1/2cm slices. Any thinner your biscuits will burn, too thick and they won’t bake through.
20. Line a baking tray with grease proof paper and add your slices.
21. Put your biscuits into the oven for 10-12 minutes – keep an eye on them to ensure they do not burn.
22. Once baked, leave to cool, give yourself a pat on the back, make a cup of tea and enjoy!

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The post Hellie’s Duerr’s Marmalade Masterpiece – Duerr’s Marmalade Jar Biscuits appeared first on Duerr's.

1. 3 tbsp Duerr’s Marmalade
2. 185g unsalted butter
3. 185g dark chocolate
4. 50g milk chocolate
5. 85g plain flour
6. 40g cocoa powder
7. 3 large eggs
8. 275g caster sugar

Method

1. Break 185g of dark chocolate into small pieces in a medium sized bowl. Add 185g of unsalted butter cut into small cubes.
2. Fill about ¼ of a medium sized saucepan with hot water. Rest the bowl on the saucepan without it touching the water and melt the butter and chocolate over a low heat. Stir occasionally.
3. Once the chocolate and butter have completely melted, remove the bowl safely from the pan, cover and leave to cool to room temperature.
4. Heat your oven to 180C / 160C fan / gas 4.
5. Take a 20cm square tin and baking parchment. Cut the baking parchment to the size of the base of your tin and line.
6. In another medium sized bowl, sieve 85g of plain flour and 40g of cocoa powder together into the bowl.
7. Chop 50g milk chocolate into chunks on a board.
8. In a large bowl break three eggs and add 275g of caster sugar. Whisk the mixture with an electric mixer until it becomes thick, creamy, pale and doubles in volume. This can take 3-8 minutes.
9. Add the cooled chocolate mixture to the egg mixture and fold together gently in a figure of eight with a spatula. The mixture will start to turn to a mottled dark brown. Do this step gently and slowly to avoid losing too much air.
10. Grab a sieve and over your eggy, chocolate mixture, re-sieve the cocoa and flour mixture, covering the top.
11. Again, gently fold this mixture using the same method as before. Do this until the mixture looks gooey and fudgy. You don’t want to overdo your folding on this occasion, stop folding just before you think that you should.
12. Stir in 50g of milk chocolate chunks and 3tbsp of Duerr’s marmalade.
13. Pour your delicious, orangey, gooey mixture into the baking tin, level with a spatula and make sure it’s evenly spread across the tin.
14. Pop the mixture into the oven for 25 minutes. After this time, pull the oven shelf out slightly and gently shake the tin. If the brownie wobbles in the centre, it’s not quite there yet.
15. Bake the brownie for a little longer, until it starts to come away from the sides of the tin and has a thin, chocolatey crust across the surface. Once ready, remove from the oven and leave to cool.
16. Lift your brownie out of the tin and cut into even squares.
17. ENJOY!

The post Duerr’s marmalade brownies appeared first on Duerr's.

Ingredients

100g Duerr’s Fine Cut Sunny Seville Marmalade
100g unsalted butter (melted)
50g golden syrup or honey
25g light soft brown sugar
125g plain flour
½ tsp baking powder
50g oats

Method

1. Preheat the oven to 160°C fan/180°C conventional/Gas 4.
2. Line a baking sheet with baking parchment.
3. Sift the flour and baking powder into a large bowl then stir in the oats.
4. Add the marmalade, butter, syrup or honey into a heavy based saucepan and gently heat until the butter has melted and the sugar dissolved, making sure not to let it bubble. You may need to whisk a little to break up the marmalade properly.
5. Pour the warm mixture over the dry ingredients in the bowl and stir thoroughly to combine.
6. Place heaped tablespoons of mixture onto the parchment lined sheets, leaving plenty of space in between for the biscuits to spread.
7. Bake for 12 minutes until lightly golden, allow to cool for a minute on the tray, then transfer to a rack to finish cooling.

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110 grams of wholemeal flour
75 grams of plain white flour
½ tablespoon of baking powder
120grams of Peamutt Butter
100 ml semi skimmed milk

Method:

1. Preheat oven 200 C, 180 C (fan oven)
2. Cover a baking tray with parchment paper.
3. In a large mixing bowl, mix the wholemeal flour, the plain white flour and the baking powder.
4. In a small bowl, whisk the Peamutt Butter and the milk until smooth.
5. Make a well in the flour and slowly pour in the Peamutt Butter mixture until it turns into a dough.
6. Use your hands to work the dough and then separate it into two dough balls.
7. Using a rolling pin, roll out the dough until it is ¼” thick.
8. Cut with cookie cutters bone shape, stars and flowers are fun.
9. Place on the baking tray and bake for 15 to 20 minutes until biscuits are golden brown.
10. Leave to cool and then store in a tin or air tight container.

The post Honey’s Peamutt Biscuits appeared first on Duerr's.

Ingredients:

100g butter
400g light soft brown sugar
85ml milk
175g Duerr’s Smooth Peanut Butter
1tsp vanilla extract
350g icing sugar
100g salted roasted peanuts, roughly chopped

Method:

1. Melt the butter in a medium sized saucepan then stir in the sugar and milk. Bring to a boil while stirring, then turn down the heat and leave to bubble for 2-3 minutes.
2. Remove the pan from the heat and stir in the peanut butter and vanilla extract until dissolved.
3. Weigh the icing sugar into a large bowl and pour over the peanut butter mixture. Beat well until smooth and well combined. The mixture will become quite stiff.
4. Tip the fudge into a 20 x 20cm tin lined with non-stick paper and press down firmly with the back of a spoon.
5. Sprinkle over the chopped peanuts and press into the fudge. Set aside. Once cool, lift out the tin and cut into small squares.

The post Duerr’s Peanut Butter Fudge appeared first on Duerr's.

Prep time: approx 30 minutes, cooking time: 25 minutes

Ingredients

For the chocolate brownie mix:

100g dark chocolate, chopped or broken into pieces
100g butter
175g sugar
1tsp vanilla extract
3 eggs, beaten
4tbs milk
175g plain flour, sifted
½ tsp baking powder

For the peanut butter swirl:

50g butter
150g Duerr’s Peanut Butter (we used Smooth)
100g icing sugar
1tsp vanilla extract

Method

1. Pre-heat the oven to 180ºC/160ºC fan/Gas 4
2. Line a 20 x 20cm baking tin with non-stick paper
3. Melt the chocolate and butter in a large bowl either in the microwave or over a pan of simmering water. Stir in the sugar and vanilla, then the eggs and milk
4. Add the flour and baking powder and set aside while you make the peanut butter swirl
5. Melt the butter in a pan then add the peanut butter and vanilla. Stir in the icing sugar
6. Spread half of the chocolate mix into the tin then place spoonfuls of the peanut butter mixture over the top, well spaced out. Use about half of this mixture. Add the rest of the chocolate mixture then dollop on the remaining peanut mixture. Use the back of a knife to swirl the two mixes together without mixing them together
7. Bake in the oven for 20-25 minutes until only just set then lift out and leave to cool in the tin. Transfer to a board and cut into squares. Delicious served with a glass of cold milk

The post Peanut Butter and Chocolate Brownies appeared first on Duerr's.

Preparation time: approx 25 minutes, cooking time: 1 hour

Ingredients

For the loaf:

2 large ripe bananas
275ml fresh orange juice
125g Duerr’s Crunchy Peanut Butter
150g self-raising flour
125g wholemeal self-raising flour
125g demerara sugar
½tsp mixed spice
1 egg, beaten
1 tbs sunflower or light olive oil

For the frosting:

2 tbs Duerr’s Smooth Peanut Butter
4tbs icing sugar, sifted
3-4 tbs milk

Method

1. Pre-heat the oven to 180ºC/160ºC fan/Gas 4
2. Mash the bananas on a plate using a fork then transfer to a bowl and combine with the peanut butter. Stir in the orange juice
3. Weigh the dry ingredients into a bowl then add the banana and peanut mixture, egg and oil and stir quickly until combined but do not over-mix
4. Tip into a 900g/2lb loaf tin lined with non-stick baking paper. Bake for 50 minutes, turning half way through cooking. Test that the cake is done by inserting a skewer into the cake. If it comes out clean, it’s ready, if there is some mixture stuck to the skewer, leave it to cook for another 5-10 minutes. Leave to cool completely before topping
5. Once cooled, make the frosting by mixing the ingredients together. Spread over the top of the loaf and cut into chunky slices to serve

The post Peanut Butter and Banana Loaf with Peanut Frosting appeared first on Duerr's.

Makes: approx 20

Ingredients:

100g unsalted butter, softened
150g Duerr’s Crunchy Peanut Butter
50g caster sugar
75g brown sugar
1 egg, beaten
175g plain flour
½ tsp salt
½ tsp bicarbonate of soda
1 tbs caster sugar for dusting

Method :

1. Preheat the oven to 160°C fan, 180°C conventional, Gas mark 4.
2. Cream the butter, peanut butter and sugars together until well combined and lighter in colour.
3. Gradually add the egg, beating after each addition, then stir in the flour, salt and bicarbonate of soda
4. Roll into walnut sized balls, then roll in a little caster sugar and place on a greased non-stick baking tray.
5. Using a wet fork, slightly press down, making a pattern on the top. Bake for 10 minutes until just turning lightly golden.

The post Peanut Butter Cookies Recipes appeared first on Duerr's.

This recipe makes about 15 biscuits

Ingredients:

100g butter
75g caster sugar
1 egg
200g plain flour
1 tsp vanilla extract
1 tbsp cornflour
Your favourite Duerr’s jam – we used Strawberry and Seedless Raspberry
Icing sugar, to dust

Method:

1. Preheat the oven to 160˚C fan / 180˚C conventional.
2. Beat the butter and sugar together in a large bowl, add the vanilla before gradually adding the egg.
3. Sift in the flours and stir well to make a dough. Wrap in cling film and chill for 30 minutes.
4. Roll out the dough to 3mm thick. Use a plain cutter to cut out discs. Remove the centre from half of the discs with a cutter shape of your choice.
5. Carefully transfer to baking trays lined with non-stick baking paper or parchment and bake for 15 minutes.
6. Once golden remove from the oven. Cool, then spread the half the plain biscuits with jam, top with a shaped biscuit and dust with icing sugar.

The post Jammy Biscuits Recipe appeared first on Duerr's.

Ingredients:

20g sunflower seeds
2 oz (55g) chopped dried apricots
135g margarine or butter
150g apricot jam
225g oats
Pinch of salt
20g sunflower seeds
55g chopped, dried apricots

Method:

1. Preheat oven to 190C (gas mark 5).
2. In a large saucepan, gently melt the margarine or butter with the jam.
3. Remove from the heat and add the remaining ingredients.
4. Spoon the mixture onto a small baking tray and press down with wet fingers.
5. Bake for 20-25 minutes.
6. Mark out the Flapjack pieces before allowing it to cool in the tin.

Variations:

Blackcurrant and Raisin Flapjacks – Replace the apricot jam with blackcurrant jam and the dried apricots with raisins. Strawberry and Cherry Flapjacks – Replace the apricot jam with strawberry jam and the dried apricots with glacé cherries.

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