AuthorcookiesrecipeCategoryCookiesDifficultyIntermediate
Rinse blueberries and let air dry.
Wash apples and remove core to de-seed, cut into cubes but do not peel so you will get natural pectin to thicken the jam.
Place cut apples immediately into a pan or pot, and add lemon juice, stir to coat all apples well.
Heat on low.
Add sugar and turn up the heat to medium. Add vanilla bean buried in the center and simmer for 10 mins.
Then add cranberries and continue cooking for another 10 mins.
Turn off the heat and remove the vanilla bean from the mixture.
Pass the Blueberry Cranberry mixture through a Molinex or strainer until it is the consistency you like.
If you don’t have either of those, you can also place the mixture into a blender or use your stick blender. Blend until desired consistency.
Now your Jam is ready to pour into sterilized jars.
Once filled, close tightly and invert. Allow to cool, Label your jars with a lovely label and date it too, then store in a cool, dry place.
Sift flour with sugar onto a pastry board or work bench. Combine the softened butter, working with your hands until smooth.
Shelling the Lavender flowers away from the stem, chop the flower heads coarsely, then add them to the flour combine.
Whisk eggs in your mixer bowl lightly, add remaining ingredients until mixture is smooth, elastic and homogeneous.
Wrap in plastic wrap and let rest in refrigerator for 1 hour.
After such time, the pre prepared dough can be rolled out onto trays pre-prepared with non stick bake paper to the thickness of approximately 4 mm and form the cookie shape of your choice.
Make one half of your batch with a hole cut out the centre, the other halves are left whole cookie form. Remove excess dough, re-roll and repeat process until all cookie dough is made.
Remember: Leave a little space between cookies so as to bake evenly and be able to use your spatula to pick them up once baked.
I like to bake my cookies first before filling them with jam. I bake the cookies in a preheated oven at 165 degrees for approx. 20 – 25 minutes or until lightly golden.
Allow to cool completely on cooling racks. Then place one teaspoon of Jam on whole cookie shape then sandwich the cut out cookie on top, press and align together to match perfectly.
Another method is to place one teaspoon of jam on one whole cookie, spread evenly, then cover with Jam Cookie with cut out cookie on top, line up edges and press together gently to adhere.
Bake at 165 degrees in a preheated oven for 20 – 25 minutes or until lightly golden. Allow to cool on cooling racks until completely cooled, then serve and enjoy!
Ingredients
Directions
Rinse blueberries and let air dry.
Wash apples and remove core to de-seed, cut into cubes but do not peel so you will get natural pectin to thicken the jam.
Place cut apples immediately into a pan or pot, and add lemon juice, stir to coat all apples well.
Heat on low.
Add sugar and turn up the heat to medium. Add vanilla bean buried in the center and simmer for 10 mins.
Then add cranberries and continue cooking for another 10 mins.
Turn off the heat and remove the vanilla bean from the mixture.
Pass the Blueberry Cranberry mixture through a Molinex or strainer until it is the consistency you like.
If you don’t have either of those, you can also place the mixture into a blender or use your stick blender. Blend until desired consistency.
Now your Jam is ready to pour into sterilized jars.
Once filled, close tightly and invert. Allow to cool, Label your jars with a lovely label and date it too, then store in a cool, dry place.
Sift flour with sugar onto a pastry board or work bench. Combine the softened butter, working with your hands until smooth.
Shelling the Lavender flowers away from the stem, chop the flower heads coarsely, then add them to the flour combine.
Whisk eggs in your mixer bowl lightly, add remaining ingredients until mixture is smooth, elastic and homogeneous.
Wrap in plastic wrap and let rest in refrigerator for 1 hour.
After such time, the pre prepared dough can be rolled out onto trays pre-prepared with non stick bake paper to the thickness of approximately 4 mm and form the cookie shape of your choice.
Make one half of your batch with a hole cut out the centre, the other halves are left whole cookie form. Remove excess dough, re-roll and repeat process until all cookie dough is made.
Remember: Leave a little space between cookies so as to bake evenly and be able to use your spatula to pick them up once baked.
I like to bake my cookies first before filling them with jam. I bake the cookies in a preheated oven at 165 degrees for approx. 20 – 25 minutes or until lightly golden.
Allow to cool completely on cooling racks. Then place one teaspoon of Jam on whole cookie shape then sandwich the cut out cookie on top, press and align together to match perfectly.
Another method is to place one teaspoon of jam on one whole cookie, spread evenly, then cover with Jam Cookie with cut out cookie on top, line up edges and press together gently to adhere.
Bake at 165 degrees in a preheated oven for 20 – 25 minutes or until lightly golden. Allow to cool on cooling racks until completely cooled, then serve and enjoy!
Notes
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