Mistakes, as I have mentioned time and time again, are not an unwelcome guest in the kitchen.
So that’s how it started. What meant to be something turned into something else, and that was more welcome than ever. As I fiddled in the kitchen, I felt an overwhelming sense of calm and gratefulness. It has been a while since I’ve done so here in London, after long-haul flights and crazy flying foxes and head-banging school-related shenanigans. What a relief it was to be there, just there in the kitchen, putting together a dough and tending to it after the oven’s cradling.
Here I have some pancake cookies, because, well, that’s pretty much what they taste and look like! With insufficient flour for what I originally wanted to make (kolaczki), I decided to give what seemed to be an overly-wet dough a chance at life. The consistency reminded me of the pancakes I love to make (find my favourite recipe here) minus its signature fluff.
Incredibly easy to put together and a dream to bite into, seriously. The crumb is perfect when not baked for more than 15 minutes, like a sweet shortcrust with a little give, cream cheese making it tender and so texturally pleasing. Plum ties it all together, like the ribbon on top. I don’t know about you guys but I always feel as if something sweet fares better, at least by a little, when jazzed up with a bit of tang. Yoghurt or a citrusy fruit or something. It’s optional of course, but highly recommended.
The messiness here says nothing. Make these, then get back to me.
Pancake plum cookies (makes 10-12 medium cookies)
110g cream cheese at room temperature (sub: vegan cream cheese)
110g unsalted butter (sub: vegan butter like Earth Balance)
100g castor sugar (sub: same amount of coconut or maple sugar– works!)
270g plain flour (sub: half gluten-free flour)
3/4 tsp salt
1 tsp vanilla extract
1 egg (sub: vegan egg replacement or flax egg)
80g (1/4 cup) jam of choice, I used strawberry
sliced plum (I used a few small plums, and more because those things are too darn delicious to just leave alone naked on the counter)
Preheat your oven to 180C (350F) and grease or line two baking tins. Or make the dough the night before and bake it in the morning, which is what I did the second time roundIn a bowl, beat together the cream cheese, butter, sugar, salt and vanilla extract. Beat in the egg. Add the flour until you get a rather soft and sticky dough. Cover the bowl and refrigerate the dough for at least 2 hours (or overnight if you wish to bake in the morning).
When ready to bake, ready your trays and slice your plums into thin, small slices. Pluck chunks off the dough and roll each into balls of around 2 inches wide. Flatten into 3-inch cookies and place onto the baking trays, then dollop some jam of your choice onto the middle of the cookie, spreading it a little but not letting it get too close to the edges. Depending on the size of your cookies, the amount of jam you need on top will differ. Lay 2-3 small plum slices on top. Bake the cookies for 15 minutes, or until you can see the edges turning crisp and brown.
Enjoy with tea and a good book. Or… The new Series of Unfortunate Events!! I have to say I was a little overly psyched when I saw this on Netflix, for I lived and breathed the Baudelaires during a significant part of my childhood. As excited as Excited can get.