Jam Toast Cookies Recipe
Adapted from Lungi'salwaysbaking
Recipe Overview
Preparation time: 30 minutes plus 1-48 hours resting time in the fridge
Cooking time: 14 minutes
Makes: 12 cookies
Ingredients Needed
- 3 slices white sourdough toast (120g/4.2ozs total)
- 2 tablespoons softened butter for toast
- 3 tablespoons raspberry jam for toast
- 120g/4.2ozs butter for browning
- 50g/1.7ozs butter, cold and cubed (cube then refrigerate until needed)
- 1 teaspoon white miso paste
- 165g/5.8ozs caster or superfine sugar
- 60g/2.1oz muscavado or dark brown soft sugar
- 1 large egg and 1 yolk
- 1 teaspoon vanilla
- 250g/8.8ozs plain all purpose flour
- 1/2 teaspoon baking soda/bicarb
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 200g/7ozs white chocolate bits
- 120g/4.2ozs raspberry jam for swirling on top of dough
- 12 small squares white chocolate bar for topping (around 45g/1.6ozs)
Step-By-Step Instructions
Step 1 BROWN BUTTER- First brown the butter. Place butter in a heavy bottomed saucepan and heat on medium heat without stirring. Once it starts to bubble and froth it will start to smell nutty. Remove from heat as soon as you see a small amount of brown peeking through the golden bubbles. Measure out 80g/2.8ozs of melted butter from this and allow to cool for 30 minutes until room temperature but still liquid.
Step 2 TOAST - Toast sourdough on both sides until golden brown. Immediately butter the toast with the butter and jam while warm. Break the toast up into pieces and place in a food processor and pulse until the size of flaky sea salt or large crumbs.
Step 3 CRUMBS - Remove 60g/2ozs of the toast crumbs into a separate bowl and set aside to use in the dough. Place the remaining toast crumbs into another bowl and set aside to roll the cookie dough in.
Step 4 BEAT - In the bowl of a stand mixer fitted with a paddle attachment add the cold cubed butter, cooled brown butter, miso paste, granulated sugar and brown sugar. Beat for 2-3 minutes on high until creamy and smooth. Scrape down the sides and add the egg, egg yolk and vanilla. Mix until fully incorporated, around 1–2 minutes.
Step 5 WHISK - In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter and beat on low speed until just combined. Stop as soon as the batter comes together.
Step 6 FOLD - Fold through the 200g/7ozs white chocolate bits and the 60g/2ozs toast crumbs that you set aside earlier. Drizzle over with the raspberry jam on the surface of the dough. Do not mix in.
Step 7 SCOOP - Line a baking tray with parchment. Using a large cookie scoop, portion the dough into large 80-85g/2.8oz balls, making sure to get some of the jam at the top of each scoop so that it has jam on top (or spread a little jam on top if need be after).
Step 8 ROLL - Roll each dough ball generously in the remaining toast crumbs reserved from step 3, pressing gently so they adhere. Place the cookies onto the tray and refrigerate for at least 1 hour up to 48 hours (ideally 48 hours but 24 hours also works well).
Step 9 BAKE - Preheat the oven to 190°C/374°F fan forced or 210°C/410°F conventional. Place the chilled cookies dough balls on a lined baking tray 3 inches apart to account for spreading (I bake three or four to a tray). Bake until golden brown at the edges and just set in the centre. I have found that I need to bake these for 14 minutes if they've been refrigerated for 12 hours and above but they only need 10 minutes if they've been chilled for a shorter amount of time. Check the cookies after 10 minutes and if they haven't spread out and browned at the edges then give them a bit longer.
Step 10 FINISH - As soon as they come out of the oven, gently press the reserved white chocolate chunk into the tops of the cookies. If your cookies are not completely round, use a large round cookie cutter or large glass to gently shape the cookies into round circles if they have baked unevenly. Cool cookies on the tray for 5–10 minutes before transferring to a rack to cool completely.
Substitution notes:
Use any sort of jam that you like. I think these would be delicious with marmalade too!
Personal Note
Laura got me onto these Jam Toast Cookies and ss soon as she told me about them I knew that I had to make them. She and I have such similar taste, especially in sweets that I know that if she likes it, I will too.
I made a batch just before Laura and I did a staycation together. I pulled these out of the oven for Mr NQN just before Laura came to pick me up. During our staycation we went out to dinner at a place that got great reviews. We told them that Laura has an allergy to capsicum and ordered some food. One dish we knew had capsicum but they said that the rest was safe for her to eat. Sometimes it's hard to tell especially with tomato resembling capsicum. When a salad came out she checked with the waiter whether the red slices were tomato or capsicum and he assured her that it was just tomato.
During dinner, she started scratching her arms and they turned red. Then she started scratching her face and lips and by then she knew that there was capsicum in something and then she unearthed a piece of it hiding under the tomato. Luckily she carries antihistamines with her so she popped them and she was ok but it turned out the waiter hadn't told the chef about her allergy at all! And to add to it all, the food wasn't that good either! I made sure to stay with her for a few hours afterwards just to check that she didn't have another reaction just in case.
So tell me Dear Reader, what do you think of these jam toast cookies? Which jam would you use?