Raspberry Jam Toast Cookies

Method

These thick, bakery-style cookies are rolled in Paillete Feuilletine before they go into the oven, so they bake with a crisp, golden, buttered-toast shell around a soft, doughy middle. Creamy white chocolate chunks and Valrhona Raspberry Inspiration chips melt into jammy pockets through the crumb, so every bite tastes like raspberry jam on hot buttered toast. The recipe was inspired by baker Lungi (@lungisalwaysbaking).

Ingredients

300g Schokinag White Chocolate Chunks (SCM364)
200g Valrhona Raspberry Inspiration Bakestable Chips (SCM366)
230g cold butter
160g soft light brown sugar
160g caster sugar
200g self-raising flour
300g plain flour
¼ tsp salt
¼ tsp bicarbonate of soda
2 tsp baking powder
2 beaten eggs
200g Callebaut Paillete Feuilletine (SCM575)

Method

1. Ahead of time, brown your butter and allow to cool and solidify fully.
2. Preheat the oven to 185°C.
3. Mix the flours, salt, baking powder and bicarbonate of soda in a bowl.
4. Start by adding the cold butter to the bowl of a stand mixer, giving it a quick pulse with the paddle to loosen the butter.
5. Add the sugars and briefly stir until just combined.
6. Add the white chocolate chunks and the raspberry chips and stir until just combined.
7. Add the dry ingredients and stir until it reaches a breadcrumb-like consistency.
8. Add the beaten eggs and stir until just combined. You may need to add a splash of water due to evaporation of moisture when browning the butter.
9. Form into rough balls weighing 125g each, roll in the Paillete Feuilletine, pressing it in to get as much on as possible, and freeze for at least 90 minutes.
10.  with a parchment-lined baking sheet inside.
11. Once the oven has come up to temperature, put the frozen dough balls at least 2 inches (5cm) apart on the preheated baking sheet. Bake for 17 minutes.

Enjoyed this recipe? Try a chocolate chip or chunk for a more classic cookie, or fold the raspberry chips through a brioche dough for the same jammy pockets.