Jam & Buttered Toast Cookie: Recipe #27

The inevitable evolution of the now infamous buttered toast cookie takes on it’s next form by lending inspiration from the after-school classic that is Jam on Toast.

Is anyone surprised we’ve ended up here? If you’re an OG subscriber, it’s likely you’re not surprised at all to be honest. In fact you’re likely exactly where you want to be, reading this Jam on Toast recipe and deciding what the perfect occasion will be in order for you to make it.

It was exactly a week ago that I shared my Miso Buttered Toast Cookie recipe and it has since gone so viral there are Chefs and Bakers making it across the world. I’m in awe to be honest. Truly humbled by this level of attention, on what to me is essentially a peak into the inner workings of my baking philosophy. Something I hold very dear. I always say, I’m only as good as my ideas and I really pride myself on them. So to see others appreciate them, it really makes the many hours of recipe testing worth while.

Now with all the increased conversation around this recipe, it also brought so many suggestions of new variations that could be added to the lineup. And accidentally a ‘toast cookie’ sub-series was born.

First to the front of the line is this Jam & Buttered Toast Cookie that gives the original a real run for its money. Adding a sharpness from the raspberry conserve that pairs beautifully with the golden brown sugar cookie dough, all rolled in those buttered-toast pieces pre-bake for the perfect exterior crunch. The real question is, where do I go next? French toast? Marmalade? Kaya Jam? There is truly so many options. Proof that inspiration is often found in the simplest of places.

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Jam on Toast Cookie Recipe

Yields 10–12 Large Cookies

Ingredients

Toast Flakes

• 3 slices of sourdough bread, toasted (roughly 150g)

• Roughly 1 tablespoon salted butter

• *Roughly 1 tablespoon raspberry conserve. I used the M&S one.

  (basically enough of both to spread on all 3 slices of toast)

Save 60g toast for filling and the rest for topping the cookies pre-bake.

Cookie Dough

Butters & Sugars

• 50g unsalted butter, cold and cubed (cube then refrigerate until needed)

• 80g unsalted butter, browned

• 1 tsp white miso paste (optional, it adds depth and balance to the sweetness of the white chocolate. If you don’t have it, just leave it out!).

• 165g granulated sugar

• 60g muscavado or dark brown soft sugar

Wet

• 1 large egg and 1 yolk

• 1 tsp vanilla

Dry

• 250g plain/all purpose flour

• 1/2 tsp baking soda (bicarbonate of soda in UK)

• 1/4 tsp baking powder

• 1/4 tsp salt

White Chocolate (total 240g chocolate)

• 200g white chocolate bar, broken into chunks

• 40g white chocolate, reserved for topping

Additional Ingredient

• 120g raspberry conserve - for swirling into the dough.

  (Try and use a high quality fruit preserve/conserve rather than cheaper jams/jelly as they have more moisture so don’t bake as well as fruit conserves do).

Tools

• Stand mixer or electric whisk

• Scales

• Spatula

• Mixing bowls

• Measuring spoons

• Saucepan

• Food processor

• Cookie Cutter for shaping

Method

Toast Flakes

1. Take your 3 slices of sourdough and toast them for 3–4 minutes in your toaster until deeply golden but not burnt.

2. Immediately butter the toast with the salted butter and spread over the raspberry conserve while still warm.

3. Add the toast to a food processor and pulse until you have small flakes and chunks, roughly the size of flaky sea salt. A few larger chunks are great for texture so don’t make them too small.

4. Weigh out 60g of the toast flakes into a separate bowl and set aside, this will go into the dough later.

5. Place the remaining toast flakes into another bowl and set aside. These will be used to coat the outside of the cookies before baking.

Dough

1. In a small saucepan, melt the 80g unsalted butter over medium heat to make brown butter. Cook until deeply golden with dark flecks at the bottom and a nutty aroma. Remove from the heat and allow to cool for 30 minutes.

2. In the bowl of a stand mixer using the paddle attachment, (or using an electric whisk), add the cold cubed butter, cooled brown butter, miso paste, granulated sugar and muscavado/dark brown soft sugar. Mix until creamy and combined but not overly aerated, about 2–3 minutes.

3. Scrape down the bowl and add the egg, egg yolk and vanilla. Mix until fully incorporated, around 1–2 minutes.

4. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.

5. Add the dry ingredients to the wet mixture and mix on low speed until just combined, with a few streaks of flour remaining. Do not overmix.

6. Fold through the 200g white chocolate chunks, along with the 60g toast flakes that you set aside earlier.

7. Now, whilst the dough is still in the bowl, Spoon the raspberry conserve sporadically over the surface of the dough. Do not mix this into the dough, it should just sit on top, you want visible marbling of jam across the dough. (Watch my tik tok from 52 seconds to see a visual of this part if it’s easier).

8. Onto a baking tray, using a cookie scoop, portion the dough into large 80–90g balls, ensuring each scoop catches some of the jam so every dough ball has visible swirls on the top or sides.

9. Roll each dough ball generously in the remaining toast flakes, pressing gently so they adhere.

10. Place the cookies onto a parchment-lined tray and refrigerate for at least 1 hour, ideally 12 hours-30 hours, to hydrate the flour and deepen flavour. (I refrigerated mine for 24 hours before baking).

Bake and Finish

1. Preheat the oven to 190°C.

2. Arrange the chilled cookies on a lined baking tray, leaving at least 3 inches of space between each.

3. Bake for 9–11 minutes until golden brown at the edges and just set in the centre. You should have visible browning.

4. Straight from the oven, press the reserved 40g white chocolate chunks into the tops of the cookies while still hot.

5. Use a cookie cutter or large glass to gently scoot the cookies into perfect circles if needed.

6. Allow the cookies to cool on the tray for 5–10 minutes before transferring to a rack to cool completely.

Storage Instructions

The cookies will last up to 3 days at room temp in an airtight container and up to 7 days in the fridge in an airtight container. You can also freeze them post baking to eat at a later date, however please note this will change the texture slightly and minimise the crunch on the outside.

Bake Ahead Instructions

Yes you can absolutely make these ahead and bake them 10 minutes before serving. Just make the dough exactly as above, but instead of placing into the fridge, cover the tray with cling film and place directly into the freezer for up to 3 months.

To bake from frozen: Follow the exact same instructions as above, except bake for 3-4 more minutes than the original recipe, straight from frozen. No need to defrost pre-bake as cookies cook beautifully from frozen.

Bakers Notes

• *Try not to use a jam or jelly that has too much liquid in. It needs to be thick and not runny so that it spreads beautifully over the cookie. A preserve is perfect. If it’s too liquid it will just pool all over the tray when you bake. Buy a high quality jam or fruit preserve/conserve for the best results.

• The toast flakes inside the cookie will provide chew, the ones on the outside will provide crunch. Both are super useful to the final outcome & lend themselves to adding textural intrigue to this cookie.

• You can substitute the sourdough for regular bread but I would recommend brown bread or wholemeal as this will add a further ‘toast like’ depth of flavour.

• Chilling your cookie dough:

  • Develops flavour, think of a stew on day 1 vs day 2, the flavours really deepen and come together.

  • Chilling helps to get you nice round cookies straight from the oven.