I’m continuing my Baking Through Fika project! My mom and I sat together, looked through the cookbook and marked a few recipes that she and I plan to bake together. Tackling a daunting project seems less daunting when someone is going to do it with you (the Prinsesstårta is the one I am fearing the most!) so I am looking forward to making some of these recipes with my sweet mom!
When deciding which recipe to make next I looked through Fika and chose the recipe that I had all of the ingredients for and one with a short list of instructions! I know I’m going to get myself into trouble if I continue on this path, saving all the tougher recipes for the end, so next time I’ll try something a little more complicated. But this time I went with an easy one. Chocolate jitterbug cookies!
I’d never heard of these before seeing them in this cookbook. Jitterbugs are made by taking a shortbread cookie dough which is rolled out, spread with meringue, rolled up jelly roll style, then sliced and baked. I’m not sure if these chocolate ones are typical, but in doing a little searching I found them made more often with a plain shortbread cookie dough. I will have to try them that way sometime…
These aren’t too chocolate-y, and are not terribly sweet. They are light in texture and pair well with a cup of afternoon coffee or a glass of cold milk. The cookie is soft and the meringue is slightly crunchy, a great combination. I brought them to a family weekend and they were finished off quickly.
Here are a few tips not included in the recipe if you decide to make these!
- When mixing up the chocolate dough you will probably need to use your hands to bring the dough together, it is pretty crumbly.
- When rolling everything up the chocolate dough might crack, so be as careful as you can be!
- When rolling the meringue might ooze out, and that’s just fine.
- When slicing use a serrated knife, and work quickly, but don’t stress about making things perfect. There will be mess, and that is fine. After the cookies bake it won’t matter that they looked messy.
- The ends of the roll (unless you perfectly rolled your dough!) might be uneven and not make the prettiest cookies. I tossed the ends into the trash, but you can bake them if you’d like!
- 1 cup flour
- 1/4 cup cocoa powder
- pinch of salt
- 3 1/2 ounces (100 grams) butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 egg white
- 1/2 cup sugar
- Sift together the flour and cocoa powder. Whisk in a pinch of salt.
- With a hand mixer combine butter, sugar and egg yolk and beat together. Add in the flour mixture and beat until it comes together. Bring together with your hands, then wrap in plastic wrap and refigerate for an hour.
- Right before you remove the dough from the fridge, beat the egg white until it is foamy. Stream in the sugar and continue to beat until very creamy and thick, 3-4 minutes.
- Preheat the oven to 350°F and line a baking sheet with a non-stick mat or parchment paper.
- Roll out the dough between parchment to roughly 8×12 inches. Spread the meringue onto the dough, then carefully roll up, starting at a long side. Place on a cutting board and chill for 15 minutes.
- Use a serrated knife to slice the log into pieces 1/3-1/2 inch thick. Place on the baking sheet and bake for 10-12 minutes.