Butter & Jam Breadcrumb Cookies
From bakersdelight.com.au
97 min + 1–30 hrs chill12 cookies
Crispy-chewy cookies with toasted jam breadcrumb coating, white chocolate chunks, and a hidden jam centre.
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| prepPreheat oven to 190°C / 375°F (170°C / 340°F fan-forced) | |||||||||||
| 3 slices Hi-Fibre Lo-GI White Loaf | Toast bread 3–4 min until deeply golden | Spread warm toast with butter & jam | Pulse in food processor to flakes | Measure 60 g for dough, reserve rest | Cool on tray, then transfer to wire rack | ||||||
| 15 g salted butter | |||||||||||
| 15 g raspberry jam (for breadcrumbs) | |||||||||||
| 50 g unsalted butter, cold and cubed | |||||||||||
| 60 g reserved toasted jam breadcrumbs (from above) | |||||||||||
| 80 g unsalted butter | Brown 80 g butter 5–7 min, cool 30 min | Beat cold butter, brown butter, miso & sugars | Beat in egg, yolk & vanilla | Mix dry into wet on low speed | Fold in white chocolate & breadcrumbs | Spoon jam on top, do not stir | Scoop onto tray & roll in breadcrumbs | Chill 1 hr minimum, ideally 12–30 hrs | Bake 190°C / 375°F, 9–11 min until golden | Press reserved white chocolate on top | |
| 1 tsp white miso paste (optional) | |||||||||||
| 165 g granulated sugar | |||||||||||
| 60 g muscovado or dark brown soft sugar | |||||||||||
| 1 large egg and 1 yolk | |||||||||||
| 1 tsp vanilla extract | |||||||||||
| 250 g plain flour | Whisk flour, baking soda, powder & salt | ||||||||||
| 1/2 tsp baking soda | |||||||||||
| 1/4 tsp baking powder | |||||||||||
| 1/4 tsp salt | |||||||||||
| 200 g white chocolate bar, broken into chunks | |||||||||||
| 120 g raspberry jam | |||||||||||
| remaining toasted jam breadcrumbs (for coating) | |||||||||||
| 40 g white chocolate, reserved for topping | |||||||||||
| baking paper | |||||||||||
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