Recently I closed a chapter in my life. The forever on going struggles of job hunting. In a few posts back I stated that I had the perfect job baking whatever goodies I wanted to be sold in an artisan shop. My excitement was short lived and I ended up making sandwiches all day from 6am.
Not my idea of perfection.
1. I am not a morning person so leaving my house at 4.15 to take 3 trains and a bus to make sandwiches was my idea of hell.
2. If I wanted to make sandwiches all day I would have applied for a job in Subway. That amongst numerous of serious hygiene issues and the lack of managment and organisation I had to leave.
Since then I have found a new job which is more closer to home and I actually get to bake. For most people, when they get a new job people generally reply with different forms of congratulations. Me on the otherhand, because I change work places often I usally get the question “AGAIN”? I refuse to settle for something less than what im looking for. Somewhere where I am allowed to put my ideas forward and be creative. Is that too much to ask. Whilst I’m patiently waiting for my opportunity by God’s grace, I’m going to make these cookies. Oaty and chewy with a velvety peanut butter ganache filling complimented by fruity jam.
If you are familiar with the popular kiddie combination peanut butter and jelly (jam for us British peeps) which is usually in a white bread sandwich form, you will love these cookies. And even if your are not, what a great way to welcome you to the wonderful world of Peanut Butter + Jelly Sandwiches!
Makes 24 cookies/12 cookie sandwiches
For the oatmeal cookies…
150g plain flour
160g caster sugar
1/4 tsp salt
40g golden syrup
2tbsp boiling water
1 tsp bicarbonate soda
sea salt, for sprinkling
For the peanut butter ganache…
110g peanut butter
100ml double cream
35g white chocolate
A few tbsp of raspberry jam
- For the cookies: Combine all the dry ingredients together except the bicarb
- Melt the butter and golden syrup together, then bring to the boil. Remove off heat and whisking in the bicarb and water. The butter mix will foam up.
- Add the butter mixture to the dry ingredients and stir till just combined.
- For each cookie you will need 1 tbsp of mixture.
- For the peanut butter ganache: Bring the cream to the boil and pour onto the chocolate and marshmallows.
- Allow to cool for 5 mins, then beat it into the peanut butter and leave in the fridge to firm up.
- For the assembly: Pair up similar sized cookies together. On one half of the cookie, spread a generous layer of peanut butter ganache.
- Place a small dollop of jam on top then sandwich with the other half.
Oh So Sweet Baker’s Notes
- To prevent the cookie mixture sticking to your hands wet them slightly before rolling.
- I used raspberry jam, but if you can get hold of grape jam/jelly use that instead. Strawberry jam will also work well as well.
Oh So Sweet Baker x