Jam & Buttered Toast Cookies 🍓🍞🍪
Jam & Buttered Toast Cookies 🍓🍞🍪
Ingredients
For the Toast Flakes
- 3 slices sourdough, toasted
- 1 tablespoon salted butter
- 1 tablespoon raspberry conserve
For the Cookie Dough
- 50 grams unsalted butter, cold
- 80 grams brown butter
- 1 teaspoon white miso
- 165 grams white sugar
- 60 grams dark brown/muscovado sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 250 grams plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 240 grams white chocolate, save some for topping
- 120 grams raspberry conserve, for swirling
Instructions
- 1
Toast the 3 slices of sourdough bread. Once toasted, butter them with 1 tablespoon of salted butter and spread 1 tablespoon of raspberry conserve on them. Blitz the prepared toast into flakes using a food processor or by hand.
⏱️ 10 min
- 2
Brown the 80 grams of butter in a small saucepan over medium heat until it turns amber and smells nutty. Let it cool slightly.
⏱️ 5 min
- 3
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the 50 grams of cold unsalted butter, 80 grams of cooled brown butter, 165 grams of white sugar, 60 grams of dark brown/muscovado sugar, and 1 teaspoon of white miso. Beat until well combined and creamy.
⏱️ 5 min
- 4
Add 1 egg, 1 egg yolk, and 1 teaspoon of vanilla to the butter-sugar mixture. Mix until just incorporated.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together 250 grams of plain flour, 1/2 teaspoon of bicarbonate of soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 7
Stir in 240 grams of white chocolate (reserving some for topping later) and 60 grams of the prepared toast flakes.
⏱️ 3 min
- 8
Spoon 120 grams of raspberry conserve over the cookie dough. Gently marble it in with a spoon or knife to create swirls. DO NOT MIX thoroughly.
⏱️ 3 min
- 9
Scoop portions of the cookie dough (approximately 2-3 tablespoons per cookie). Roll each scoop in the remaining toast flakes to coat.
⏱️ 5 min
- 10
Place the coated cookie dough balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 1 hour, or up to overnight.
⏱️ 60 min
- 11
Preheat your oven to 190°C (375°F).
⏱️ 5 min•🌡️ 190
- 12
Arrange the chilled cookie dough balls on a baking sheet, leaving enough space between them. Bake for 9–11 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 11 min•🌡️ 190
- 13
Once baked, immediately top with extra white chocolate (if desired) while the cookies are still warm. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jam & Buttered Toast Cookies 🍓🍞🍪
For the Toast Flakes
- 3 slices sourdough, toasted
- 1 tablespoon salted butter
- 1 tablespoon raspberry conserve
For the Cookie Dough
- 50 grams unsalted butter, cold
- 80 grams brown butter
- 1 teaspoon white miso
- 165 grams white sugar
- 60 grams dark brown/muscovado sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 250 grams plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 240 grams white chocolate, save some for topping
- 120 grams raspberry conserve, for swirling
Instructions
- 1
Toast the 3 slices of sourdough bread. Once toasted, butter them with 1 tablespoon of salted butter and spread 1 tablespoon of raspberry conserve on them. Blitz the prepared toast into flakes using a food processor or by hand.
⏱️ 10 min - 2
Brown the 80 grams of butter in a small saucepan over medium heat until it turns amber and smells nutty. Let it cool slightly.
⏱️ 5 min - 3
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the 50 grams of cold unsalted butter, 80 grams of cooled brown butter, 165 grams of white sugar, 60 grams of dark brown/muscovado sugar, and 1 teaspoon of white miso. Beat until well combined and creamy.
⏱️ 5 min - 4
Add 1 egg, 1 egg yolk, and 1 teaspoon of vanilla to the butter-sugar mixture. Mix until just incorporated.
⏱️ 2 min - 5
In a separate medium bowl, whisk together 250 grams of plain flour, 1/2 teaspoon of bicarbonate of soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 7
Stir in 240 grams of white chocolate (reserving some for topping later) and 60 grams of the prepared toast flakes.
⏱️ 3 min - 8
Spoon 120 grams of raspberry conserve over the cookie dough. Gently marble it in with a spoon or knife to create swirls. DO NOT MIX thoroughly.
⏱️ 3 min - 9
Scoop portions of the cookie dough (approximately 2-3 tablespoons per cookie). Roll each scoop in the remaining toast flakes to coat.
⏱️ 5 min - 10
Place the coated cookie dough balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 1 hour, or up to overnight.
⏱️ 60 min - 11
Preheat your oven to 190°C (375°F).
⏱️ 5 min•🌡️ 190 - 12
Arrange the chilled cookie dough balls on a baking sheet, leaving enough space between them. Bake for 9–11 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 11 min•🌡️ 190 - 13
Once baked, immediately top with extra white chocolate (if desired) while the cookies are still warm. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy!
⏱️ 5 min