JITTERBUGGARE | Swedish “Jitterbug” Cookies from Sju Sorters Kakor
Another week, another recipe from the iconic Swedish baking book Sju Sorters Kakor (in English, Seven Types of Cookies). These were a little weird to make. I’ve never made cookies with meringue rolled into them and it was a bit finicky to get the dough to be the right temperature. But, with perseverance, they came out pretty good! The texture is really fun since it’s both chewy from the meringue and slightly crisp from the cookie. All in all a solid cookie and a fun choice for an afternoon project!
Here’s the recipe (på svenska nedan)
JITTERBUGS
Makes about 50 cookies
Dough:
4 ½ dL (270g) wheat flour
1 dL (90g) sugar
200g butter
1 egg yolk
Filling:
2 egg whites
4 tbsp sugar
Preheat the oven to 175°C (350°F). Mix flour, sugar, butter, and the egg yolk into a dough. Let the dough rest in the fridge for a few minutes. Whisk the egg whites and sugar together until stiff peaks form. Divide the dough into two parts. Roll each part into a rectangle about ½ cm thick and 16x30 cm. Spread half of the meringue over each rectangle and roll them up like two logs. Let the logs chill in the fridge for a few minutes. Slice into ½ cm thick slices. Place on a lined baking sheet. Bake for 12-15 minutes until golden brown.
JITTERBUGGARE
Ca 50 stycken
Deg:4 ½ dl (270g) vetemjöl1 dl (90g) socker200g smör1 äggula
Fyllning:2 äggvitor4 msk socker
Förvärm ugnen till 175°C. Blanda mjöl, socker, smör och äggulan till en deg. Låt degen vila i kylen i några minuter. Vispa äggvitorna och sockret tills hårda toppar bildas. Dela degen i två delar. Kavla ut varje del till en rektangel, cirka ½ cm tjock och 16x30 cm. Bred ut hälften av marängen på varje rektangel och rulla ihop dem till två rullar. Låt rullarna vila i kylen i några minuter. Skär dem i ½ cm tjocka skivor. Lägg dem på en bakpappersklädd plåt. Grädda i 12-15 minuter tills de är gyllenbruna.
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