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Jam & Buttered Toast Cookie

Jam & Buttered Toast Cookies: A Sweet Nostalgic Delight

These Jam & Buttered Toast Cookies bring a nostalgic twist with buttery richness and a sweet raspberry conserve swirl.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 31 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 50 g Unsalted Butter, cold and cubed Essential for a tender crumb; ensure it's cold for the best mixing results.
  • 80 g Browned Unsalted Butter Adds a deeper, nutty flavor; be careful not to let it burn while browning.
  • 165 g Granulated Sugar Provides sweetness and structure to your dough.
  • 60 g Muscovado/Dark Brown Sugar Contributes moisture and caramel depth; light brown sugar works as a substitute.
  • 1 large Egg Acts as a binder, enhancing richness and texture.
  • 1 large Egg Yolk Enhances richness and texture.
  • 1 tsp Vanilla Extract A flavor enhancer that rounds out the sweetness.
  • 250 g All-Purpose Flour The base for the cookie structure; can be swapped with gluten-free flour with some adjustments.
  • 0.5 tsp Baking Soda Combines with baking powder for optimal leavening.
  • 0.25 tsp Baking Powder Combines with baking soda for optimal leavening.
  • 0.25 tsp Salt Balances the sweetness perfectly.
For the Toasted Flakes
  • 3 slices Sourdough Bread Provides a crunchy exterior; wholemeal bread can be substituted.
  • 1 tbsp Salted Butter Adds richness to the toasted flakes.
  • ~1 tbsp Raspberry Conserve Offers sharp sweetness and moisture; opt for high-quality preserves.
For the Marbling & Topping
  • 240 g White Chocolate Imparts creamy sweetness; 200g for dough, 40g reserved for topping.
  • 1 tsp White Miso Paste Adds depth and enhances sweetness; optional.

Equipment

  • Toaster
  • food processor
  • Mixing Bowl
  • Saucepan
  • Baking tray
  • parchment paper

Method
 

Instructions for Jam & Buttered Toast Cookie
  1. Step 1: Prepare Toast Flakes. Toast 3 slices of sourdough bread until golden brown, then spread with salted butter and layer on raspberry conserve. Pulse in a food processor until coarse flakes are formed.
  2. Step 2: Make Dough. Brown 80 grams of unsalted butter; cool. Cream it with the remaining cold butter and sugars. Beat in egg, yolk, and vanilla until smooth.
  3. Step 3: Combine Dry Ingredients. Whisk flour, baking soda, baking powder, and salt, then gently fold them into the butter mixture until just combined.
  4. Step 4: Incorporate Add-ins. Fold in white chocolate chunks and toasted sourdough flakes until evenly distributed.
  5. Step 5: Create Marbling. Spoon dollops of raspberry conserve over the dough to create marbling without fully mixing it in.
  6. Step 6: Shape Cookies. Portion dough into large balls (80-90 grams each) and roll in remaining toasted sourdough flakes.
  7. Step 7: Chill and Bake. Refrigerate shaped cookies for at least 1 hour. Preheat oven to 190°C (375°F) and bake for 9-11 minutes.
  8. Step 8: Finishing Touches. Press reserved white chocolate into warm cookies, cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

For best flavor, refrigerate dough for 12-30 hours before baking. Cool cookies at room temperature after baking.

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