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Raspberry Jam & Sourdough Toast Cookies
Ingredients
Sourdough Toast Flakes
- 3 slices sourdough toasted-top with 1 T. butter and raspberry jam (around 1 T.)
Cookie Dough
- 50 g cold salted butter + 80g brown butter
- 1 tsp white miso
- 165 g white sugar
- 60 g dark brown sugar
- 1 egg + 1 yolk
- 1 tsp vanilla bean paste
- 250 g all purpose flour
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp salt kosher salt
- 240 g white chocolate save some for topping
- 120 g raspberry jam for swirling
Instructions
- Place the buttered and jam bread in food processor when cool and blitz into crumbs. Set aside.
- Beat Cold butter, Brown butter, sugars + miso.
- Add egg, yolk & vanilla
- Fold in dry ingredients and white choc.
- Add 60g of the toast crumbs.
- Spoon jam over dough to marble-do not over mix
- Scoop 3 ounces & coat in the rest of the toast flakes and chill.
- Bake at 375 for 11-13 mins
- Top with extra white chocolate.
adapted from lungisalwaysbaking
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