Jitterbuggar - Jitterbug Cookies
The name of this tender and tasty cookie comes from the dance jitterbug that was very popular during the 30's and 40's. The sweet meringue coupled with the almost unsweetened shortbread dough is a perfect combo! These cookies should be dry and tender, in my opinion. If you'd prefer them somewhat more chewy, just take them out of the oven sooner. I say yum!
300 g flour
100 g butter
100 g margarine
1 tbsp sugar
2 egg whites
3 dl sugar
Set the oven to 150 C (300 F). Mix flour, butter and margarine together into a dough, don't overwork it or they will lose their tender texture. Roll out into a rectangle, 60*20 cm. Flour the work surface thoroughly and cover with cling film to make rolling it out easier.
To make the meringue, whip the egg whites until firm. Then add the sugar gradually whilst beating. Beat until you get a thick, stiff meringue.
Spread the meringue over the rolled out dough. Roll it together and cut into 1.5 cm slices. It is ok if they break a little bit, just patch them up. Place carefully on a baking sheet covered with parchment paper.
Bake for 25 minutes. If the meringue is too chewy, you can leave them to dry out in the cooling oven.