Ancient Tomb Cookie Recipe

1,300-Year-Old Jam Tartlet Cookies: A Culinary Journey to the Past

Unraveling the Ancient Recipe

In 1915, the British-Hungarian archaeologist Marc Aurel Stein unearthed a tomb in Xinjiang, China, dating back to the 3rd and 9th centuries. Among the treasures discovered were delicately adorned jam tartlet cookies. Inspired by a photo of these ancient treats, Nadeem Ahmad, founder of Eran ud Turan, recreated the recipe, bringing a taste of antiquity to modern cookie enthusiasts.

Ingredients Unveiling History

To recreate the 1,300-year-old tomb cookies, you’ll need butter, sugar, eggs, flour, purple grapes, and apricot jam. Ahmad chose grapes with apricot jam to pay homage to the Turpan Basin’s grape legacy and Central Asia and China’s apricot heritage.

Baking a Culinary Time Capsule

Start by blending butter and sugar, add eggs, incorporate flour, and let the dough chill. Slice larger grapes, mix them gently with apricot jam, and divide the dough into 24 pieces. Roll each piece into a ball, place on a parchment-lined sheet, and create a distinctive asterisk pattern with a fork. Make an indent in the center, add a jam-covered grape, and bake until golden brown.

Savoring the Ancient Flavor

Despite its simplicity, the 1,300-year-old tomb cookies deliver a delightful surprise. The well-caramelized bottoms, soft tops, and juicy grape centers make them a tasty treat. Basic yet satisfying, these cookies are perfect for gatherings, offering a glimpse into ancient culinary traditions with a modern twist.

Baking Tips for a Flavorful Journey

Soften butter thoroughly before baking for easy creaming with sugar.
If the dough is crumbly, add a few tablespoons of water to enhance pliability.
Feel free to substitute apricot jam based on what you have on hand, preserving the essence of the original recipe while adapting to personal preferences.

Embark on a culinary adventure through time with these ancient tomb cookies, bridging the past and present with each delectable bite.

_{Repurposed article originally published in Parade}