Fika Heaven: Gooseberry Jammy Dodgers

 

Our resident baker, Niklas, has come up with a seasonal take on the 'Jammy Dodger' - a childhood favourite. With gooseberry curd echoing the gooseberry notes in this month's Honduran coffee this fika heaven recipe is worth the effort.

Ingredients

For the gooseberry curd
250g gooseberries
50ml water
60g butter
2.5dl (225g)  sugar
2 eggs (about 1 dl)
1/2 tablespoon lemon juice
For the biscuits
200g butter (room temperature)
4dl sugar
2 eggs
2 teaspoons vanilla powder
6.5 dl (400g) flour

Method

1. Start with the gooseberry curd by putting the berries in a pot with the water and the lemon juice. Heat up slowly, while stirring, and let simmer for 5-10 minutes until the gooseberries have released all their juice. 

2. Pass the mixture through a fine sieve, using a spoon to get all the juice and puree through the sieve. Then put the puree, the butter and the sugar into a bowl or a pot and heat it up over simmering water until the butter has melted. 
Gooseberry Curd

3. Take it off and let it cool for quite some time (you want to avoid the eggs scrambling when you put them in). Then pour in the beaten eggs while whisking, 

4. Put the bowl back over the simmering water, and stir until the mixture starts to thicken and becomes creamy. This will likely take between 10-15 minutes, but is a good method to avoid the eggs from scrambling.

5.  Once ready, take it off the heat and let it cool before putting it in the fridge. Now to the biscuits

6.  Set the oven at 190 degrees Celsius. 

7. Mix the butter and the sugar in a bowl and then add the egg and the vanilla until mixed well. Then add the flour and mix until you have a smooth dough. 

8. Form the dough into two balls, and roll each out on a floured surface or baking sheet to a thickness of about 1/2  centimeter. Then put the dough in the fridge for 10-15 minutes. Cut out your biscuits using a round cutter, and use the cutoffs to make additional ones.
9.  Make a small hole in the middle of half of the biscuits you now have (these will be the top biscuits) and put them all onto baking trays and back into the fridge for 10-15 minutes.
 
10. Now bake the biscuits about 7-8 minutes before taking them out and sprinkle some sugar on the top biscuits. Put them back into the oven and bake them for a further 5-6 minutes, or until they start getting golden brown around the edges. Take them out and let them cool on a wire rack before it's time to assembly the cookies.

11. Put a dollop of gooseberry curd in the middle of a base biscuit, then add a top biscuit and gently press together and voila, you have your first Gooseberry Jammy Dodger!

 

Enjoy this little piece of heaven with our specially matched Honduran Single Origin coffee!

 

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