Known as “ume,” Japanese plums are becoming well-known around the world these days in large part due to the popularity of umeshu (plum liqueur).
Just as in fashion within Japan are umeboshi — plums that boast an astringently saline flavor from heavy salting, which slows spoiling and inhibits the growth of mold and bacteria. The pickled fruit is a classic part of Japanese breakfast and also an iconic filling in onigiri (rice balls). (Umeboshi-flavored potato chips are also a weakness of mine.)
Hachimitsu (honey), too, is known for its long shelf life. In this case, the simple sugars in honey have an indefinite shelf life because there is little to no water present. Preserving with sugars, like in jam, is a matter of moisture management, but using sugars to lock up the liquids necessary for nasties to thrive means unwanted organisms have a much harder time growing.
Combine these two ingredients together and you get hachimitsu umeboshi (pickled plums sweetened with honey), an alternative for those who have always wanted to enjoy umeboshi but have a hard time getting over their astringency.
Easily available in supermarkets, they are great as a novel topping for classic jam drop or thumbprint cookies. In the cookie mix, use kibitō (cane sugar) for a chewier finish or white sugar for more crisp.
Makes 18-20 cookies
Cook time: 45 minutes
Ingredients:
- 125 grams butter, room temperature
- 100 grams white sugar
- 1 egg
- 10 milliliters vanilla essence
- 175 grams flour
- 5 grams baking powder
- 8-20 hachimitsu umeboshi
Directions:
1. In a mixing bowl, cream the butter and sugar until the mixture is pale and creamy. Add the egg and vanilla essence and mix again until well combined. Sift the flour along with baking powder on top of the butter mixture and fold until just combined.
2. With a tablespoon, scoop about 20 to 25 grams of the butter mixture. Using your hands, roll the mixture into a ball. Repeat this process till the mixture is finished.
3. Place the balls on baking paper-lined trays with room to spread. Indent the center of each ball with your finger.
4. Squeeze each umeboshi and pop its pit out, then add one umeboshi into the indent of each cookie. For a less fruity punch, use only half an umeboshi per cookie.
5. Bake at 180 degrees Celsius for 15 minutes until the biscuits are golden brown and lightly puffed.
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