Jam and Toast Cookies
Our Haru Urara Strawberry Jam shines in these jam and toast cookies. Notes of nutty brown butter, toasty houjicha, and Haru Urara preserves capture the comforting flavors of buttered toast and jam.
Our Haru Urara Strawberry Jam shines in these jam and toast cookies. Notes of nutty brown butter, toasty houjicha, and Haru Urara preserves capture the comforting flavors of buttered toast and jam. A chunk of white chocolate on top adds a bit of sweetness and a fun ode to a melted pad of butter.
Recipe adapted from @notquitenigella
Prep Time: 30 minutes plus at least 2 hours of cooling time in the fridge
Cook Time: 14 minutes
Total Time: 44 minutes plus at least 2 hours of cooling time in the fridge
Servings: 8-9 large cookies
Cook Time: 14 minutes
Total Time: 44 minutes plus at least 2 hours of cooling time in the fridge
Servings: 8-9 large cookies
Ingredients:
½ cup unsalted butter for browning, softened to room temperature
3 slices of toasted sourdough, topped with butter and Oishii Haru Urara Strawberry Jam
2 cups all purpose flour
1 tsp houjicha powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
4 tbs unsalted butter, cold and cubed
¾ cup granulated sugar
¼ cup dark brown sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
¼ cup Oishii Haru Urara Strawberry Jam
1 white chocolate bar, chopped, for topping
½ cup unsalted butter for browning, softened to room temperature
3 slices of toasted sourdough, topped with butter and Oishii Haru Urara Strawberry Jam
2 cups all purpose flour
1 tsp houjicha powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
4 tbs unsalted butter, cold and cubed
¾ cup granulated sugar
¼ cup dark brown sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
¼ cup Oishii Haru Urara Strawberry Jam
1 white chocolate bar, chopped, for topping
Steps:
1) Brown the butter in a pan set over medium heat, stirring constantly to avoid burning (the butter will bubble and steam). Once the butter smells nutty and becomes a golden brown, take it off the heat immediately, then let it cool completely to room temperature.
2) In a medium bowl, whisk the flour, houjicha powder, baking soda, baking powder, and salt until well combined.
3) In a stand mixer with a whisk attachment, cream your browned butter with the cold butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg, egg yolk, and vanilla. Mix until combined.
1) Brown the butter in a pan set over medium heat, stirring constantly to avoid burning (the butter will bubble and steam). Once the butter smells nutty and becomes a golden brown, take it off the heat immediately, then let it cool completely to room temperature.
2) In a medium bowl, whisk the flour, houjicha powder, baking soda, baking powder, and salt until well combined.
3) In a stand mixer with a whisk attachment, cream your browned butter with the cold butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg, egg yolk, and vanilla. Mix until combined.
4) Slowly add the flour mixture to your wet ingredients and mix until just combined. Do not overmix.
5) Add your toast with butter and jam to a food processor or blender, and pulse until the crumbs resemble a sandy texture.
6) Add ⅔ of the crumbs to the cookie dough and stir until just combined.
7) Swirl the Haru Urara Strawberry Jam through the dough.
8) Use a large cookie scoop to create even balls of dough and sprinkle with the remaining toast crumbs.
9) Chill the dough for at least 2 hours (up to 48 hours).
10) Preheat the oven to 350°F.
11) Bake for 14-16 minutes, until the edges are set and the cookies are golden brown.
12) When the cookies are slightly cooled, top with a chunk of white chocolate.
5) Add your toast with butter and jam to a food processor or blender, and pulse until the crumbs resemble a sandy texture.
6) Add ⅔ of the crumbs to the cookie dough and stir until just combined.
7) Swirl the Haru Urara Strawberry Jam through the dough.
8) Use a large cookie scoop to create even balls of dough and sprinkle with the remaining toast crumbs.
9) Chill the dough for at least 2 hours (up to 48 hours).
10) Preheat the oven to 350°F.
11) Bake for 14-16 minutes, until the edges are set and the cookies are golden brown.
12) When the cookies are slightly cooled, top with a chunk of white chocolate.