Standing on a dining room chair to reach the kitchen counter top, swamped by my grandmother’s floral apron, and covered head to toe in drifts of white flour, at three years’ old I felt important and grown up. But first my grandparents and I would visit art galleries, going for afternoon tea (lemon cake for me, always), sitting on the top deck of the bus, drawing, painting, drinking more tea, and then, finally, at the end of the day, my grandmother would let me help her bake her oat and ginger cherry-bejewelled cookies – what I knew and still know as “Granny Biscuits”. They are still in ready supply whenever I visit my grandmother’s house, and are as chewy, oaty and delicately sweet as they’ve ever been.
My grandfather possessed a dangerously sweet tooth, and, as I’ve previously mentioned, was inclined to satisfy this without regard for moderation. He would sneak into the larder and consume an entire box of glace cherries.
This trait has wound its way down into my family. I name no names, but once the plastic seal has been broken, glace cherries mysteriously disappear at a rapid rate. Although I admit I have, at several low points in my life, spooned jam without any justifying bread straight into my mouth, the general jam supply in my household is a more reliable presence.
This recipe is further adapted with coconut replacing oats to provide a more even coating and a beautiful golden crunch once baked.
You can use whatever jam or marmalade you desire – strawberry and apricot are two of my favourites.
Ingredients (Makes 25-35 approx.)
350g unsalted butter, at room temperature
200g caster sugar
2tsp vanilla extract
Zest of ½ lemon
½ tsp salt
350g white spelt flour
1 egg, beaten with 2 tsp water
200g desiccated coconut
100g strawberry jam
100g apricot jam
2 baking trays lined with baking parchment
1.) Preheat oven to 180˚C.
2.) In a food mixer fitted with the paddle, or in a large bowl with a wooden spoon, beat butter, sugar, vanilla, lemon zest and salt together until fluffy and pale.
3.) Sift in flour and mix together until fully combined and a soft dough is formed. Flatten the dough into a roughly 2 cm thick disk, wrap in baking parchment, and chill in the freezer for 15 minutes or the fridge for ½ hour.
4.) Roll the dough into 30g spheres (roughly 3 cm in diameter), dip each one in the beaten egg and then roll in the coconut. Space the spheres at least 5 cm apart on the baking sheet.
5.) Press your thumb in the middle of the spheres to create a teaspoon- sized indent. Fill the indent with a teaspoonful of the jam of your choice.
6.) Place in the oven to bake for 15-20 minutes or until cooked through and the coconut turns golden. Allow to cool and serve.