Mince Pie Cookies with a Plum Jam Heart
Higher forces are talking through me. I mean something bigger than me made me do stuff – to bake christmas cookies, to be exact. (I´m happy the forces communicating through me are seemingly good-natured, maybe a kind spirit of pastries or something.)
Many days I was haunted by this idea of gluten-free version of a traditional finnish christmas mince pie with a plum heart. And many days I tried to avoid this given mission. Just wasn´t in the mood. Then yesterday I finally gave in and stuck my hands to the dough. And created this easy modern version of the mince pie.
Actually they are more like cookies, even though the texture reminds a little bit of a puff pastry. The taste is delicious. The chia plum jam with a hint on licorice gives them a perfect juicy heart. Our 2-year-old went totally bonkers with these and had a great temper tantrum when after her fifth cookie I didn´t give her more. I think that means I kind of nailed my mission.
And if you were wondering (beacuse of my “talking higher forces” or “given missons”), I´m really okay. I can insure you. Not overstressed about my book and hearing voices, really. I´m actually very realxed and happy. Especially now when I got this new christmas recipe out of my system and the outcome was fantastic.
So keep ´em coming, you all mighty spirit of pastries!
MINCE PIE COOKIES WITH A PLUM JAM HEART
Mince pie cookies with plum jam
- 0,5 cup almond flour
- 0,5 cup coconut glour
- 0,5 cup potato flour
- 0,5 cup buckwheat flour
- 1 tablespoon psyllium powder
- 2 teaspoons baking powder
- 200 g organic butter
- 0,5 cup organic curd / quark
- 1 organic egg
- + plum jam (recipe below)
Mix flours and powders in the bowl. Cut the butter and allow to soften slightly at room temperature. Add with the flour mixture and pick the dough into crumbs. Add curd and egg and mix. Place the dough in the refrigerator for a couple of hours. (In the meantime prepare the plum jam)
Preheat the oven to 200 Celsius / 400 Fahrenheit degrees.
Take small portions (about the size of your fist) from the dough and knead it slightly on a floured surface. (put the rest of the dough back in the fridge) Roll the dough piece into about 1 cm thick disk. Cut pieces with a cookie cutter. Add plum jam in the middle. Bake in middle of the oven for 10-15 minutes, until the tarts get a beautiful golden hue.
PLUM CHIA JAM
- 1 cup dried pitted plums
- 1 cup water
- 4 star anise
- 1 cinnamon stick
- 1 tablespoon grated licorice root stick / licorice root powder (optional)
- 3 tablespoons chia seeds
Apply plums, water and the spices into a tin. Bring to a boil, and then let simmer on a low heat for about 20 minutes. Remove the spices. Add licorice root powder among the plums and water and puree to smooth mixture. Spoon the puree in a glass jar, stir in chia seeds and leave the mixture to cool without cover for about an hour. Store in the refrigerator covered and use within a week.