Global politics in a cookie jar


No, this isn’t a political post. Relax, nothing could be further from my mind these days busy with Holiday preparations than global politics. And it isn’t one of these health conscious food politically correct ones either. That would also seriously interfere with, well, pretty much everything food related these days where butter, sugar and cream are my closest friends.


Instead, what this really is about, is cosmopolitan cookies. There is a Danish traditional Christmas cookie, a sweet little thing, called a Jewish cake. Unfortunately, I’m not well versed enough in Danish food lore to tell you, where it got its name from. What I can tell you is, that the – at least on my blog – ever present Camilla Plum has come up with a recipe for Palestinian cookies. And for my cosmopolitan self, I think that is a great idea. Just like its counterpart, the Palestinian cookie doesn’t really have anything to do with Palestine but if you (at least the Danish ones of you all) want a little balance in your cookie jar, do try these little mouth cleansers of a cookie. They have a rather non traditional mix of spices but here in Danmark where everything these days are drenched in cinnamon and allspice, I have no reservations. The recipe calls for carraway, and they are important. You want to omit them, I know, so did I. But don’t! They make all the difference and take on a whole different character when used with things sweet.

Palestinian cookies (70-80)
From Camilla Plum’s Jul

140 cane sugar
2 tsp grated lemon zest
225g butter
200g all-purpose flour
100g whole wheat flour
1 tsp baking powder
1 tsp salt
6-7 tbsp water

Spice mix:
2 tbsp aniseed
2 tbsp sesame seeds
2 tbsp coriander seeds
2 tbsp carraway seeds
1 tbsp cardamom seeds (i.e. the seeds taken out of the pods)
100g canesugar

Mix sugar, lemon zest, water and butter in a Kitchen Aid until white and the sugar is dissolved. This will take a while! Combine the two different types of flour, salt and baking powder and sift it over the butter/sugar mix. Keep mixing and you’ll get a fluffy mixture. Put it in a plastic bag and cut a tiny bit of one corner and start making your cookies. They should be around 5 cm in diameter.

For the spice mix, combine everything a give a quick bash either in a mortar or spice grinder. Not too much, the mix should have texture. Drizzle over each un-baked cookie and bake for 6-7 minutes until golden at 180C in a preheated oven.

If you don’t have a mixer, combine all the ingredients to a ball with your hands on the table. Form a long cylinder and cook it in the fridge. When cold and hard slice it into 2mm thick slices and bake.


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