icot Ginger and Passion Fruit Cookies
If ever there was a recipe designed to make your kids happy, this is it! Jammed packed with joy-summer-filled delights using Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds and baked to perfection. A true show stopper. You will definitely win the prize for best after school snack with this recipe. Sure to satisfy any taste buds and just melt away in your mouth.
For the Jam:
500g apricots, pitted and cut into small pieces (fresh or frozen)
200-230g granulated sugar*
1 tbsp lemon juice
1 tsp vanilla bean paste
1 tsp grated ginger
1-2 tsp Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds
*Depends on how sweet are the apricots
For the Cookies (Makes: 35-40 Small Cookie Sandwiches):
110g (1/2 cup) plant butter (stick) or dairy butter
30g (1/4 cup) powdered sugar
50g (1/4 cup) caster sugar
1 egg (Sub: 1 flax egg for vegan)*
1 tsp vanilla bean paste
1 tsp lemon zest (1 lemon)
1/8 teaspoon Suncore Foods® Rose Salt
70g (1/2 cup) almond flour
190g (1 1/2 cups) all-purpose flour
1/8 tsp baking powder
*1 flax egg =1 tbsp freshly ground flax seed+3 tbsp water
1. Jam — In a large bowl, or container, combine apricots, sugar and lemon juice. Refrigerate overnight. (Don't skip this step or It will take much longer to cook the jam). Place the apricot mixture into a large pot and cook over medium heat until it starts to thicken (30minutes). It is ready when a teaspoon of jam isn't runny when poured over a plate. Add grated ginger, passion fruit powder and vanilla and blend with an immersion blender. Pour the warm jam into warm sterilized jars*. (Do not pour hot jam into cold glasses or they will crack!). Close the lid and let the jars cool upside down. After opening, keep in the fridge and consume within 2-3 weeks. *To sterilize: Place jars and lids in a deep saucepan over high heat. Cover with cold water. Bring to the boil. Reduce heat to medium and boil for 10 minutes. Let them dry upside down over a clean towel.
2. Cookies — In the bowl of a stand mixer, beat butter until smooth (1 min). Add sugars, lemon zest and vanilla and beat until fluffy and light in color (5 min). Scrape down the sides of the bowl as needed. Add egg and mix to combine. Add almond flour and mix until just combine. Slowly mix in the flour, baking powder and salt beating until just combined. Remove dough from mixer and place it between 2 sheets of parchment paper. Roll the dough to about 6 mm thick and shape into a disk. Refrigerate for 20 min. Preheat oven to 180C degrees. Cut out an even number of cookies with a cookie cutter. Use a smaller, decorative cutter to cut a shape out of the center of half of the cookies. Bake for 8 minutes, until they are lightly browned on the bottom. Let cool down a few minutes on baking tray then transfer to a cooling rack to cool completely.