Marmalade on Toast Cookies Recipe

A deliciously chewy cookie with swirls of orange marmalade and crunchy sourdough toast crumbs.

You must have seen the viral jam on toast cookies all over the internet, created by Lungi's Always Baking. This is my take on a toast crumb cookie and instead of jam I've added swirls of classic orange marmalade. These cookies have the most amazing texture, slightly chewy, perfectly buttery and just sweet enough. The sourdough toast crumbs work so well with the cookie texture and the marmalade gives a great mixture of sweet but slightly bitter. If marmalade doesn't take your fancy, then you can swap it out for jam or even chocolate spread or Biscoff!

This recipe makes six large cookies. The are best eaten within about four days or you can freeze them for longer. Store in a cool and dry place in an airtight container.

Makes 6 large cookies

Cookie ingredients;

240g plain flour

110g soft brown sugar

80g white granulated or caster sugar

4g baking powder

2g baking soda

90g vegan block butter

30g cold water

3 small slices of toasted sourdough bread - approx. 150g

6-8 tsp orange marmalade

You will also need; a mixing bowl, baking tray, baking paper, spoon or ice cream scoop, small bowl or dish, food processor, butter knife

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tray with baking paper, this will make sure your cookies do not stick

3. Toast your sourdough bread then spread with a generous layer of orange marmalade

4. Add the toast to your food processor and crush until everything is a fine breadcrumb texture. Set aside

5. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

6. Add the flour, baking powder, baking soda, around half the toast crumbs and cold water and mix again to make a thick dough

7. Add 2-3 tsp of marmalade to the cookie dough by blobbing it over the dough. The idea is to create little swirls of marmalade through the dough

8. Scoop the dough into six even balls. Each dough ball should weigh around 100-115g

9. Add the remaining toast crumbs to a small bowl or dish, then roll the top of each cookie dough ball in the crumbs until the top of each cookie ball is completely covered

10. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

11. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to an hour to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

12. Bake the cookies for around 12 minutes at 180c until lightly golden

13. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

14. If your cookies have spread too much in the oven, scoot them back into a neat circle shape using a large round cookie cutter

15. Leave the cookies on the tray to cool as they will be soft and crumbly to touch while they are hot

16. Once cooled they are ready to eat!

    
    

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter but it will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• I used Tiptree orange marmalade and Jason's sourdough bread

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edges and bring them back into a nice circle shape

• There are so many variants that you could make with this recipe. Strawberry or raspberry jam on toast cookies, Biscoff on toast cookies or chocolate spread!