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the return of Katrine…

July 8, 2013

ai-caramba-biscuits-with-jaWe knew she was back because on the kitchen table were some Brazilian jams in very beautiful tins and a pair of  boots on the shoe rack. The house generally breathed a corporate sigh of relief. We know her return is temporary, but we can be a little more prepared next time she goes than we were before.

Anyway, after a day to recover Katrine was back in the kitchen making more Brazilian delicacies – or biscuits as they are disappointingly called. This is too dull a name for something which looks so lovely and tastes so light and crunchy, so Arlo has christened them “ai caramba biscuits with jam”. Catchy. They are easy to make Katrine says, but her hands flew over the pastry with a practiced dexterity…

They also require guava jam – Brazilian style, which might be a tricky acquisition. This jam  is the texture and colour of quince cheese, but tastes very different. I think these biscuits could be made with quince cheese though – if last year’s harvest had been any cop I would have some.

So late in the evening, watched by our now quite multicultural household, Katrine cooked ai caramba biscuits with jam (the name does leave something to be desired).

ai-caramba-with-jamai-caramba-with-jam1

Here’s how:

The pastry seems very simple – deceptively so? Just put some double cream in a bowl and then add enough self raising flour to form a dough when you gather it together. Knead it a little and then roll it out thinly.

Cut the pastry into squares and put a square of guava jam on each square and lift up and pinch the sides together so it looks like a parcel. Place on a greased baking tray and bake in a hottish oven for about 15 minutes.

Easy! They’re posh jam tarts really, except a jam tart never was this crisp or pretty.ai-caramba-with-jam2

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