Butter & Jam Breadcrumb Cookie Recipe
Introduction
Crispy, chewy and bursting with berry goodness, these Butter & Jam Breadcrumb Cookies are a crumb above the rest. Inspired by the classic combination of warm buttered toast and raspberry jam, each cookie is coated in golden toasted breadcrumbs and packed with creamy white chocolate chunks. One bite delivers the perfect mix of crunch, sweetness and nostalgia.
Ingredients
Method
Breadcrumbs
1
Toast the bread slices until deeply golden, around 3-4 minutes, taking care not to burn them
2
While still warm, spread with the salted butter followed by the raspberry jam
3
Transfer the toast to a food processor and pulse until small flakes and crumbs form, roughly the size of flaky sea salt
4
Measure out 60g of the breadcrumb mixture and set aside for the cookie dough
5
Reserve the remaining breadcrumbs in a separate bowl for coating the cookies
Cookie Dough
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
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
3
Scrape down the sides of the bowl, then add the egg, egg yolk and vanilla extract. Mix until fully incorporated
4
In a separate bowl, whisk together the flour, baking soda, baking powder and salt
5
Add the dry ingredients to the wet ingredients and mix on low speed until just combined
6
Fold through the white chocolate and the reserved 60g breadcrumbs
7
Spoon the raspberry jam across the surface of the dough. Do not stir it through - leave it sitting on top of the mixture
8
Using a cookie scoop, portion the dough onto a baking tray
9
Roll each portion generously in the remaining breadcrumbs, gently pressing them onto the surface
10
Place on a baking paper-lined tray and refrigerate for at least 1 hour, or ideally 12-30 hours
11
Preheat the oven to 190°C (170°C fan-forced)
12
Arrange the chilled cookies on a lined baking tray, leaving room for spreading
13
Bake for 9-11 minutes, until golden around the edges and just set in the centre
14
Remove from the oven and immediately press the reserved white chocolate pieces into the tops of the cookies
15
Leave to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely
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