Pistachio Drops with Cloudberry Jam

I hadn’t been to Ikea for a while (the Perth store being the largest in the southern hemisphere, I might add) so when my car was getting a couple of new tyres put on at a workshop nearby, I scored a lift to the land of the mighty Allen key. As it was the school holidays (and a rainy day at that), Ikea was invaded by families seeking free entertainment and cheap eats.

My husband gave me express instructions not to buy anything that would ultimately end up in a skip bin in two years’ time. He needn’t have worried as I was only after one thing from Ikea: licorice laces.

Sadly I was informed that Ikea was no longer bringing in licorice laces. Instead, I bought a packet of toffee flavoured laces, a pack of Daim, a can of organic sparkling pear juice and a jar of cloudberry jam.

I actually had no idea that cloudberries actually existed. I had come across the word via the cookbook Falling Cloudberries by Tessa Kiros but didn’t imagine that they were more than a dreamy sounding imagined fruit. Real they were indeed. Ikea had a short write up on the berries and apparently they are fairly hard to come by which therefore means they’re not cheap. This fact was reflected in the cloudberry jam being $8.50 when other jams were around $4.00.

On getting my jam home and tasting it, I was a bit sad to find that it basically tasted like apricot jam with seeds in it. There was nothing too distinctive about its flavour but it did have a pleasant tartness. I had wanted to try out Elizabeth Falkner’s recipe for Mexican wedding cookies but as I only had pistachio nuts in the pantry, I decided to modify the recipe to create light, melt-in-your-mouth pistachio drops. To add some zing to the drops, I popped in a dollop of the cloudberry jam in the centre.

The result was a gorgeous cookie with a lovely pistachio flavour and a centre of sweet and sourness.



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