Jam & Buttered Toast Cookies
Crisp toast-edged cookies with a gooey white chocolate core and raspberry jam swirls.
- 3 pc sourdough bread
- 1 tbsp salted butter
- 1 tbsp raspberry conserve
- 50 g unsalted butter
- 80 g brown butter
- 1 tsp white miso
- 165 g caster sugar
- 60 g dark brown sugar
- 1 pc egg
- 1 pc egg yolk
- 1 tsp vanilla extract
- 250 g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp baking powder
- ¼ tsp salt
- 240 g white chocolate
- 120 g raspberry conserve
- 60 g toast flakes
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Toast the sourdough slices, then blitz into toast flakes.
- Step 2
Toast, butter & jam the bread → blitz into flakes (use the toasted flakes for the dough).
- Step 3
Mix the cold unsalted butter and brown butter with the sugars and white miso until combined.
- Step 4
Add the egg and egg yolk, then mix in the vanilla.
- Step 5
Fold in the plain flour with the bicarbonate of soda, baking powder and salt just until no dry flour remains.
- Step 6
Fold in the white chocolate.
- Step 7
Spoon the raspberry conserve over the dough to marble—do not mix it in.
- Step 8
Scoop the dough, coat each portion in the toast flakes, then chill.
- Step 9
Bake at 190°C for 9–11 minutes.
- Step 10
Top with extra white chocolate, cool slightly, then enjoy.
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