Chef notes
This Jam & Buttered Toast Cookie gives the original a real run for its money. The sharpness from the raspberry conserve pairs beautifully with the golden-brown sugar cookie dough, all rolled in buttered toast pieces pre-baked for the perfect exterior crunch. This recipe is proof that inspiration is often found in the simplest of places.
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 minimize the crunch on the outside.
Bake ahead instructions: 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 to 4 more minutes than the original recipe, straight from frozen. No need to defrost pre-bake as cookies cook beautifully from frozen.
Technique tips: 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 flavor. xx Chilling your cookie dough develops flavor. Think of a stew on day 1 versus day 2. The flavors really deepen and come together. Chilling also helps to get you nice round cookies straight from the oven.
Dining and Cooking