Chef´s Choice – Turkish Cuisine
Turkish Jam-filled Cookies (Soldier Buttons)
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, köftes and a wider availability of vegetable stews (Türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as Baklava, Söbiyet, Kadayıf, and Künefe.
- 240 g wheat flour
- 225 g butter, softened
- 200g powdered sugar
- 1 egg
- 1 tspn vanilla extract
- 60 ml strawberry jam
In a big enough bowl mix together flour, sugar, butter, egg and vanilla extract. Knead well to get a smooth dough.
Shape 4 cm-diameter slightly flattened balls with your hands and place them on a baking tray (greased or using baking paper).
Press holes into the middle of the dough balls with your thumb and fill each hole with jam.
Bake the cookies for 10 – 15 minutes until the bottoms are slightly browned.