Turmeric & Caraway Cookie Sandwich with Spicy Jam Filling

During the COVID lockdown, I watched the British Bake Off and discovered a flavor combination that intrigued me: turmeric and caraway with a spicy mango chili jam filling. It sounded like something I’d love to bake and eat. My version wasn’t as pretty, but it tasted great, and next time I’ll probably use premade spicy jelly filling instead of making it from scratch. My tennis friends seemed to enjoy it at our ‘pandemic-safe’ gathering. The savory ingredients make it seem healthy to me since turmeric is said to have anti-inflammatory and antioxidant benefits, and caraway seeds are known for supporting gut and hormone health. I’m not a clinician, just a home cook who enjoys eating healthy while allowing for a bit of indulgence.

Ingredients

Mango chili jam or store bought jam

  • 14 oz mango slices
  • 7 oz sugar
  • 2 zests of lemon
  • 1/2 t chili flakes, crushed with mortar and pestle

Cookie ingredients

  • 270g (9.5 oz) plain flour  
  • 270g  (9.5 oz) Masa corn flour
  • 1½ t baking powder  
  • 3 oz powdered sugar  
  • 4 t caraway seeds  
  • 2 t ground turmeric  
  • good pinch of coarsely ground black pepper 
  • 1 t sea salt flakes  
  • 270g (9.5 oz) unsalted butter, diced   
  • 4 tbsp whole milk (divided 2 T per dough balls)

Jam Directions  A store bought sweet spicy jam filling pairs well with the savory flavors, too.

  1. Place mango slice in food processor and set to a smooth puree.
  2. Add to a medium pan and add the sugar, lemon zest and juice, and chili flakes. 
  3. Place over a high heat and bring to the boil.
  4. Lower the heat to medium and cook for about 10 minutes, stirring occasionally, until the liquid has reduced and thickened to set.

Cookie Directions

  1. Combine dry ingredients in stand mixer fitted with the beater attachment.
  2. Add the diced butter and mix on a slow speed until it forms fine crumbs. 
  3. Divide the mixture in half, use a scale to weigh it out.
  4. Return one half to the mixer bowl and add 2 tablespoons of the milk.
  5. Mix on a slow speed for about 2–3 minutes, until you have a firm dough.
  6. Knead gently until smooth.
  7. Wrap the dough in plastic wrap and place in the fridge for 15 minutes, until firm.  
  8. Repeat for 2nd half.
  9. Preheat oven to 350F
  10. Roll out dough to a thickness of about 5mm.
  11. Use the 2" circle cutter to cut out 24 discs, re-rolling the trimmings as necessary.
  12. Place the discs on the prepared baking sheets, spaced well apart.
  13. Bake for 15–17 minutes, until pale golden.
  14. Remove from the oven, leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. 
  15. Roll out and cut the 2nd dough in the same way, then cut out the center of each biscuit with the smaller heart punch cutter. Bake and cool as before.
  16. Spread the solid cookie with plenty of mango jam, then top with the punch out dough. Leave to set.