Jam & Buttered Toast Cookies

Ingredients:

Toast flakes:

  • 3 slices sourdough, toasted

  • 1 tbsp salted butter

  • 1 tbsp raspberry conserve. Make sure it’s not too watery, you want a firm jam/conserve. Cookie dough:

  • 50g cold unsalted butter + 80g brown butter

  • 1 tsp white miso

  • 165g white sugar + 60g dark brown/muscovado

  • 1 egg + 1 yolk

  • tsp vanilla

  • 250g plain flour

  • ½ tsp bicarb, ¼ tsp baking powder, ¼ tsp salt

  • 240g white chocolate (save some for topping 🤍)

  • 120g raspberry conserve (for swirling 🍓)

Instructions:

  • Toast, butter & jam the bread → blitz into flakes 🍞

  • Cold butter + Brown butter → mix with sugars + miso → add egg, yolk & vanilla

  • Fold in dry → add white choc + 60g toast flakes

  • Spoon jam over dough to marble (DON’T MIX ❗️)

  • Scoop, coat in toast flakes, chill ❄️

  • Bake at 190°C for 9–11 mins 🔥

  • Top with extra white choc, cool slightly & enjoy. 🤍