Serves  12                     Difficulty  Medium

Love a good slice of buttered toast with jam? Take those classic flavours and turn them into a seriously delicious cookie.

Ingredients

Breadcrumbs

3 slices of Bakers Delight Hi-Fibre Lo-GI White Loaf, toasted
1 tablespoon salted butter
1 tablespoon raspberry jam
50g unsalted butter, cold and cubed

Cookies

80g unsalted butter
1 tsp white miso paste (optional)
165g granulated sugar
60g muscavado or dark brown soft sugar
1 large egg and 1 yolk
1 tsp vanilla
250g plain flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
200g white chocolate bar, broken into chunks
40g white chocolate, reserved for topping
120g raspberry jam

Method

Breadcrumbs

STEP 1

Toast the bread slices until deeply golden, around 3-4 minutes, taking care not to burn them

STEP 2

While still warm, spread with the salted butter followed by the raspberry jam

STEP 3

Transfer the toast to a food processor and pulse until small flakes and crumbs form, roughly the size of flaky sea salt

STEP 4

Measure out 60g of the breadcrumb mixture and set aside for the cookie dough

STEP 5

Reserve the remaining breadcrumbs in a separate bowl for coating the cookies

Cookie dough

STEP 1

Place the 80g unsalted butter in a small saucepan over medium heat and cook until browned. Remove from the heat and allow to cool for 30 minutes

STEP 2

Add the cold butter, cooled brown butter, miso paste (if using), caster sugar and dark brown sugar to the bowl of a stand mixer. Beat until combined and creamy, about 2-3 minutes

STEP 3

Scrape down the sides of the bowl, then add the egg, egg yolk and vanilla extract. Mix until fully incorporated

STEP 4

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

STEP 5

Add the dry ingredients to the wet ingredients and mix on low speed until just combined

STEP 6

Fold through the white chocolate and the reserved 60g breadcrumbs

STEP 7

Spoon the raspberry jam across the surface of the dough. Do not stir it through – leave it sitting on top of the mixture

STEP 8

Using a cookie scoop, portion the dough onto a baking tray

STEP 9

Roll each portion generously in the remaining breadcrumbs, gently pressing them onto the surface

STEP 10

Place on a baking paper-lined tray and refrigerate for at least 1 hour, or ideally 12-30 hours

STEP 11

Preheat the oven to 190°C (170°C fan-forced)

STEP 12

Arrange the chilled cookies on a lined baking tray, leaving room for spreading

STEP 13

Bake for 9-11 minutes, until golden around the edges and just set in the centre

STEP 14

Remove from the oven and immediately press the reserved white chocolate pieces into the tops of the cookies

STEP 15

Leave to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely