Jam On Toast Cookies
Makes / serves: 12 cookies
Experimental recipe
Method
- Make the original dough with white chocolate and chill 12–24 hours.
- Toast breadcrumbs in butter until golden, stir in sugar and cool.
- Portion dough, make shallow wells and add roughly 1 tsp thick jam to each; do not swirl wet jam through all the dough.
- Add a little toast crumb.
- Trial 2 cookies first at 160°C fan for about 12–15 minutes, checking centres set at edges while staying soft.
- Cool on tray 15 minutes before assessing spread and texture.
Recipe details
Prior jam-swirl batches collapsed and initially had underbaked centres. This jam-centre trial is new and untested; preserve Recipe 01 separately.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Brown-Butter Chocolate Chunk Cookies
12 large cookies. Use the amount specified in the main recipe.
- 170g ASDA salted butter, weighed before browning.
- 160g light brown sugar.
- 80g caster sugar.
- 1 large egg plus 1 yolk.
- 2 tsp vanilla.
- 260g plain flour.
- 10g baking powder.
- 200g chopped chocolate.
- NO added salt or bicarbonate.
- Brown butter over medium heat until milk solids turn nutty golden, then pour into a bowl, keeping browned bits, and cool until warm not hot.
- Mix in sugars, then egg, yolk and vanilla.
- Fold in flour and baking powder, then chocolate.
- Divide into 12 equal portions, cover and refrigerate 12–24 hours.
- Remove about 1 hour before baking.
- Bake spaced well apart at 170°C fan for 10–12 minutes, until edges set and centres still soft.
- Rest on hot tray 10–15 minutes, then rack 10–15 minutes.