Jam & Buttered Toast Cookies

Ingredients

Toast Flakes

• 150 g sourdough bread, toasted and crumbled
• 1 tbsp salted butter
• 1 tbsp strawberry jam (for swirling)

Cookie Dough

• 50 g unsalted butter, cold
• 80 g brown butter
• 165 g white granulated sugar
• 60 g dark brown (muscovado) sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 250 g plain flour
• 0.5 tsp baking soda
• 0.25 tsp baking powder
• 0.25 tsp salt
• 240 g white chocolate, chopped (reserve some for topping)
• 120 g strawberry jamp (for swirling)

Instructions

1. Toast the sourdough slices, then blend with butter and strawberry jam until a coarse crumble forms; set aside as toast flakes.
2. Cream the cold unsalted butter and brown butter together, then beat in the white and dark sugars until light and fluffy.
3. Add the egg, yolk, and vanilla, mixing just until incorporated.
4. Sift the flour, baking soda, baking powder, and salt; fold the dry mixture into the butter‑sugar blend, then stir in the chopped white chocolate and 60 g of the prepared toast flakes.
5. Drop spoonfuls of strawberry jam onto the dough and gently swirl with a knife to create a marbled effect—do not fully mix the jam in.
6. Portion the dough into 2‑inch balls, roll each ball in the remaining toast flakes, and chill on a parchment‑lined tray for at least 4 hours (overnight is best).
7. Bake the chilled cookies at 375 F for 9‑11 minutes, then press reserved white chocolate on top and allow to set slightly before serving.

Notes

Recipe by Lungi’s Always Baking* Chilling the dough solidifies the butter, giving the cookies a tender crumb and preventing them from spreading too much. For an extra crunch, toast the sourdough a second time after the dough has set, then fold the flakes back in before baking.