Carob and Quince Jam Cookies

10:18


#Festive cookies No 4


Carob is not very popular or well know in the Western Civilization, but I was lucky to be born on the crossroads of the West and East to a mother who liked to use the best of both and easy-bake carob flour and jam cakes were a regular treat when I was little.  I was wondering if there were any similar biscuit recipes. And yes, of course there are, which I slightly adapted


I bought the carob flour from Serbia couple of months ago, but carob is nowadays widely available as fruit, molasses, syrup, or flour in Turkish and other Eastern specialist shops. If you are not familiar with carob, don't expect to get fine ground powder, as carobs are usually very roughly grounded. 
The original recipe calls for fig jam, I paired with quince, although an apple jam would also be a very good match.
To shape them I used a wooden leaf Christmas decoration which I embossed into the dough, little  metal half moon moulds  and good old fashion fork for pricking round cookies.


Carob and Quince Jam Cookies
makes 20 small cookies

100 g flour
100 g sugar
100 g ground carob ( carob flour)
1 heaped tbsp quince jam
1/4 tsp baking powder
50 g unsalted butter
pinch of salt
1 small egg beaten ( or half of a large one)
1 tbsp vanilla sugar 

Mix the dry ingredients together, then add the butter, jam and the egg and combine to make a smooth dough.
Cover and leave to rest for half an hour, in the refrigerator if it's warm in the room or the dough is sticky. Roll it out thinly and cut into desired shapes.
Preheat the oven to 180C/350F and bake for not more then 10 minutes. If they are really thin, they will be probably ready in about 7-8 minutes. You will have to keep an eye on them, as they must not be over-baked or burnt.



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10 comments

  1. Krasno ti izgledaju. Mi poznajemo rogač ali ga ja nikako ne volim dok vidiš moja je sestra luda za njim.

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  2. Niti meni nije lako naci rogac...Sasvim neobicni, ali se kladim da su ukusni i mirisni!
    (U engleskoj verziji recepta, promijeni dl u ml) ;-)

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  3. Da, rogac je jedan od onih namirnica koje ili volis ili ne, potpuno razumem:)

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  4. Ne, Jasna, nisi zbunjena, ali sad vidim da jeste zbunjujuce, ako je tebi, sta je ostalo za one koji po prvi put hoce da probaju. U dl je u originalnom recptu i ja nisam htela to da menjam, ali mislim da je dobra ideja da to uradim:)) Hvala ti sto si bila "Zbunjena"

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  5. Morala sam da potrazim "carob" (meni nova rec:), da vidim sa cime si pravila keksice... tek posle sam registrovala i dekoraciju u pozadini.:) Mislim da sam svega par puta probala rogac, nekako se nije odomacio u nasoj kuci, pa nemam naviku da ga koristim... ali tvoji keksici vrlo lepo izgledaju i mislim da bi listici bili lep ukras na boru.:)

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  6. Divni keksi i odlična ideja. Sviđa mi se kombinacija sa džemom od dunja.
    Rogač je tipično mediteransko drvo, i kažu da se plod može održati na drvetu više godina. Kažu da živi i više od 200 godina. Slovaci ga upotrebljavaju za izradu čuvenih medenjaka, umesto kakaa. Sve rekoh još samo da kupim i već jednom upotrebim:)))

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  7. 100 dl = 10 L :-)
    (Reply button ne radi!)

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  8. Letos sam u Srbiji kupila kesu rogaca sa namerom da napravim neku strudlu, medjutim ukus mi se ni malo nije dopao, bas zbog njegovog peskovitog izgleda. Nije mi palo na pamet da ga iskoristim u keksicima, mislim da bi ta kombinacija bolje prosla :)

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  9. I Spain people used to eat carob at past times. Now it's not usual to find carob, only carob chocolate, but in certain shops of natural and ecological products.
    I didn't know turkish use carbo flour. It's plenty of turkish supermarkets here in Rotterdam, so I will try to find it to give a try to this cookies.

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