dessert · French-inspired
'French Toast' cookie
A cookie centered on soft brown sugar, caster sugar, butter, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 item 200g/7oz soft brown sugar
- 1 item 100g/3½oz caster sugar
- 1 item 175g/6oz softened unsalted butter
- 1 item 1 large free-range egg
- 1 item couple of drops of maple extract
- 1 item 250g/9oz plain flour
- 1 pinch pinch salt
- 1 teaspoon ¼ tsp baking powder
- 1 teaspoon 1 tsp ground cinnamon
- 1 item 1 free-range egg
- 1 item ground cinnamon
- 1 item demerara sugar
- 1 item cocoa powder
- 1 tablespoon 1 tbsp icing sugar
- 1 item red food colouring
- 1 handful handful of cinnamon jelly beans
- 1 item maple syrup
- 12 item 12 rashers of streaky bacon
Equipment
Mixing bowl + Sheet pan
How to make it
- 1
Heat the oven to 350°F and line baking sheets.
- 2
Whisk together soft brown sugar, caster sugar, flour, salt, baking powder, cinnamon, cinnamon, demerara sugar, cocoa powder, icing sugar, and of cinnamon jelly beans.
- 3
Beat together butter, free-range egg, couple of drops of maple extract, free-range egg, and maple syrup; stir in the dry mixture, then fold in red food colouring, and rashers of streaky bacon.
- 4
Scoop the dough onto the sheets and bake until the edges are set and lightly browned. Cool on the pan for 5 minutes.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
