Gooseberry Jam Cookies
Gooseberry Jam Cookies
Course: RecipesWe 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.
INGREDIENTS
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
Directions
- 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.Â
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. Â
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. Â
Cookies should be soft to the touch and very light golden on the bottom only.
Cookies taste best when they are slightly chewy.
Shop the Ingredients
