Gooseberry Jam Cookies

We were sent this lovely recipe by Katy Leakey, from Olkerii Farm, and decided it would be the perfect cookie to make for my sister-in-law who is in hospital. My usual hospital remedy is a beautiful banana cake created by Yotam Ottolenghi, but these cookies went down well, although with jaggery (which is what I used) they are slightly less like sugar cookies (the ones that spread and are super chewy) and more like shortbread biscuits with the tangy flavour of gooseberry in the background.


1 1/2 cup flour
1 1/2 teaspoon baking powder
1/3 cup butter (cold)
1/3 cup jaggery (the original recipe calls for caster sugar + 2 tbsp of extra caster sugar)
1 large egg
Lemon zest, 1/2 large lemon
9 tablespoons Gooseberry Jam


Preheat oven to Gas Mark 4, 180 C, 350 F

Sift flour and baking powder together into a small bowl and set aside.

In a medium mixing bowl blend together with a fork butter and sugar until crumbly. Add the egg and lemon zest beat and on low-medium speed about 1 minute until well blended.  Add the Gooseberry Jam and beat until somewhat fluffy, about 2 minutes.

Gently cut the dry ingredients into the batter with a large spoon until you have one large ball of dough.  Refrigerate batter for 15 to 20 minutes before baking and keep cold between batches.

Drop a rounded ball of dough onto a lightly greased (use butter) cookie sheet or baking paper. Bake for 9 minutes.  Cookies should be soft to the touch and very light golden on the bottom only.  Cookies taste best when they are slightly chewy.



Brown Sugar