Method

• 1.
  To make the jam, preheat oven to 130°C/110°C fan-forced. Place the sugar in a large, clean baking dish and warm it in the oven while you prepare your fruit (this will help the sugar to dissolve faster). Put a small plate in the freezer for testing your jam later (see recipe notes).
• 2.
  Combine the raspberries and lemon juice in a large saucepan over low heat. Slowly stew them for 2-3 minutes, until the berries start to break down a little. Add the warm sugar in four batches, stirring to completely dissolve each addition before adding the next. Once the sugar is fully incorporated, increase heat to high and boil the mixture rapidly for 10-15 minutes, stirring frequently so it doesn’t stick to the bottom of the pan. As it boils, a light foam will form on the surface; skim this off with a spoon as it appears.
• 3.
  Use a sugar thermometer to monitor your jam, and as soon as it reaches 104°C, turn off the heat and use the plate test (see recipe notes) to check the consistency. If your jam doesn’t pass the plate test, cook for another 5 minutes, and then test again. Add the lemon thyme and lemon zest, and then set jam aside to cool and infuse for 10 minutes, stirring from time to time to keep the fruit from dropping to the bottom. Pour the jam into hot sterilised jars (see recipe notes) and seal immediately.
• 4.
  For the cookie dough, melt 60g butter in a small frypan over medium heat. If using vanilla bean, scrape the pulp and seeds into the butter as it melts. (If using vanilla paste, add it with the oats.) Add the oats and lightly toast them for 4-5 minutes, until light golden in colour. Once toasted, set the oats aside.
• 5.
  In a stand mixer fitted with the paddle attachment, cream together the remaining butter with the sugars for 10 minutes on medium-high speed, or until pale and creamy. Sift together the flour, bicarb and ¼ tsp fine salt, and then gently fold into the butter mixture. Fold in the oats, and finally the peanut butter, until just combined. Transfer to a bowl and cover with plastic wrap, with wrap touching the surface of the dough. Refrigerate for at least 2 hours, or overnight.
• 6.
  When you’re ready to bake your cookies, preheat oven to 180°C/160°C fan-forced. Line three baking trays with baking paper.
• 7.
  Portion the dough into pieces about 20g each – you should have 30 pieces in total. Roll each piece into a ball. Place dough balls on prepared trays and press down until 5cm wide, leaving space between each. Bake for 12 minutes, then rotate trays and bake for another 4-6 minutes, until cookies are lightly golden. Set aside to cool completely on trays.
• 8.
  To turn the cookies into a sandwich, use an offset spatula or butter knife to spread a little cooled jam over one of the upturned cookies, place another cookie on top and press down to seal.