Click here to get the recipe
It’s come to a point where I have become a compulsive baker. Meaning, I neither eat my own desserts, nor do I make money off it – it’s just… a Thing now. Like how tennis used to be a Thing when I was in 5th grade; or how psychoanalyzing the Death Note anime was a Thing too. But over the years, all of my Things (hobbies; my mind supplied during editing. I meant hobbies Past Niharika, get a freaking grip) have kind of tapered off into non-existent specs that encompass my entire being in this very moment.
So the notion that cooking and baking were slowly being absorbed as my primary personality traits had me pause in my ministrations of cookie-dough making.
Am I going to become That One Person Who Bakes? Is that my branding? Am I okay with being typecasted as the equivalent of a middle-aged cat lady who always wears a frilly, checkered apron?
The answer is yes, obviously.
But it still made me question my current identity, and I thought I’d share that with you – arbitrary reader – since I’m frankly running out of content.
Anyway, thumb-print jam cookies that I nicked from a Swedish Fika book gifted to me by my friends who I adoringly call the Geek Squad were made. I made some tweaks to the recipe since I realised too late that not all ingredients were present in the kitchen, and I was too lazy to go and buy some.
The final product looked like this:
-which, in my opinion, kinda looks almost exactly like the in recipe book (with a lower resolution and shittier photographic quality, of course).
Without further ado;
Prep time: 30 minutes
Baking time: 20 minutes
Number of cookies made: 35
- Large baking pan
- Baking sheets
- Cling film
- Whisks (or an electric mixer)
- Large bowls
- 400 g flour
- 200 g sugar
- 125 g potato flour*
- 250 g softened butter (not melted, or I will come for you)
- 1 tsp baking powder**
- A small jar of your preferred jam
* You could switch it for 200 g whole wheat flour, but I also added a handful of corn flour just in case ** Juice of one whole lime is a decent substitute, however it is advisable that you purchase baking powder in advance instead of not checking your inventory like a dumbass (me)
- In a large bowl, add the flour(s), sugar and baking powder and mix well. Then add your softened butter and whisk together with preferably an electric mixer for at least 5-7 minutes, until you get a dough-y texture.
- Ensure the butter is well incorporated with the flour but isn’t like, liquid or anything.
- Place your dough particle-thingies from the bowl to a flat, non-stick surface (flour your platform, obv) and start kneading till you see it literally coming together in a giant ball of delicious, buttery heartburn. This step requires core muscle strength which I do not possess, so I have vowed to force someone else for it next time.
- To check if your dough is a-okay for baking, pinch out a small ball and press the centre of it to see if it splits at the circumference. If it does, keep kneading my dudes.
- Divide your dough into two slightly flat discs, cover them tightly in cling-film and put in a cool place (I did fridge ’cause. Mumbai.) for 30 minutes.
- Preheat the oven to 200°C
- Cover your baking pan in parchment paper, take out the dough and divide them into balls of 3 cm in diameter each, and place on the pan such that they have enough room to ~grow~ into beautiful jam-filled babies
- Then, press your thumb gently at the center of these balls to make an indent for the jam and proceed to spoon in said jam in all of them.
- If you’re using two levels of the oven, bake for at least 20 – 22 minutes by swapping tray positions half-way through. If you’re using only one tray, bake for 12 – 15 minutes in the middle level.
- Pull them out to cool, and then serve.
Now for some obligatory faux-aesthetic shots of the cookies even though you already know what they look like:
Oh yeah and it also tastes good, I’ve been told. So there’s that.
I would like the next post to not be food related, except I am astonishingly uninteresting and would appreciate some advice on Topics To Cover as a novice adult. So… lemme know I guess?