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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