Buttered Toast and Jam Cookies Recipe
Viral Buttered Jam Toast Cookies
Thick bakery-style cookies made with brown butter, white chocolate, ribbons of jam and buttery jam-on-toast crumbs folded through the dough.
These viral buttered jam toast cookies are inspired by the buttered toast cookie trend created by baker Lungi Mhlanga of Lungi’s Always Baking. This version gives the idea an Artisan Kitchen twist, using proper fruit jam, brown butter, white chocolate and buttery jam-on-toast crumbs folded through the dough.
The trick is to make real buttered jam toast first, bake it until crisp, then blitz it into crumbs. Those jammy, buttery toast crumbs are folded through the cookie dough with extra jam, giving the cookies their proper jam-on-toast flavour.
Makes: 10 large cookies
Prep: 35 mins + chilling
Chill: 2 hours or overnight
Bake: 12-14 mins
Ingredients
For the buttered jam toast crumb
2 slices white bread, brioche or sourdough
30 g unsalted butter, softened
2 tbsp The Artisan Kitchen jam
1 tbsp light brown sugar
Pinch of sea salt
For the cookie dough
225 g unsalted butter
200 g light brown sugar
75 g caster sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
320 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt
For the mix-ins
150 g white chocolate chunks
120 g The Artisan Kitchen jam, plus extra for topping
The buttered jam toast crumb
Method
1. Make the buttered jam toast
Spread the bread generously with softened butter, then spread with jam. Sprinkle lightly with brown sugar and a pinch of salt.
2. Bake and blitz the crumb
Bake at 160°C fan for 10-12 minutes, until golden, crisp and caramelised around the edges. Cool, then blitz into rough crumbs.
3. Brown the butter
Melt the butter over a medium heat until golden and nutty. Pour into a mixing bowl and leave to cool for 15 minutes.
4. Make the dough
Whisk the brown butter with both sugars. Add the egg, egg yolk and vanilla, then whisk again until smooth.
5. Add the dry ingredients
Add the flour, baking powder, bicarbonate of soda and salt. Mix until just combined.
6. Fold in the flavour
Fold through the white chocolate chunks and most of the toast crumb. Add spoonfuls of jam and fold only once or twice.
7. Chill
Cover the dough and chill for at least 2 hours. Overnight is even better.
8. Shape and top
Divide into 10 large balls. Place on a lined tray. Add extra jam on top and sprinkle with the remaining toast crumb.
9. Bake
Bake at 180°C fan for 12-14 minutes, until golden at the edges and still soft in the centre. Leave on the tray for 10 minutes before moving.
Best Jams to Use
Use a jam with plenty of colour and flavour, as it needs to hold its own against the brown butter, toast crumb and white chocolate.
Morello Cherry Jam for deep ruby swirls and a bold fruit flavour.
Strawberry Apple & Vanilla Jam for the classic jam-on-toast version.
Blackcurrant Apple Lime Jam for a vivid purple finish.
Peach Jam for a softer, golden summer version.
Seville Orange Marmalade for a proper breakfast toast twist.
Sarah’s Tip
Do not overmix once the jam goes into the dough. A couple of gentle folds is enough. If you mix too much, the jam disappears rather than giving you those lovely glossy pockets.
Serving
These are best eaten slightly warm, when the middle is still soft and the white chocolate is just melting into the jam. They are very good with coffee, excellent with tea and frankly dangerous left unattended on the cooling rack.
Written by Sarah Churchill, chef and founder of The Artisan Kitchen.
