Chilean galletas de maqui are butter cookies tinted with maqui puree and filled with homemade maqui berry jam, made in two parts: first the jam, then the cookies. The jam takes 60 minutes of preparation plus about 40 minutes of cooking, the cookies bake in 10 minutes, and the recipe serves 8 people.
The recipe revives one of the best traditions around maqui, a wild berry that was widely eaten in colonial times and also used for dyes, and that until recently was little known outside southern Chile.
How to Make Chilean Maqui Jam Cookies?
Maqui is a seasonal fruit, so the jam should be made with fresh berries for the best flavor and texture. You cook the maqui slowly with sugar until thick, then use it to fill a simple butter dough, bake the cookies, and serve them at once.
Nutritional Information
Each serving of maqui jam cookies contains approximately 180 kcal, 25 g of carbohydrates, 8 g of fat, 2 g of protein, 1 g of fiber, 12 g of sugars, 30 mg of cholesterol, and 50 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Galletas de Maqui Recipe
Preparation: 60 minutes
Cooking: 50 minutes
Servings: 8 people
Ingredients for the Maqui Jam
- 2 kg (4.4 lb) of fresh maqui berries
- 700 g (3 1/2 cups) of sugar
- Purified water (only if using dried maqui)
Instructions for the Maqui Jam
- Strip the fresh maqui from the stems, rinse it in fresh water, and discard any damaged berries. If you are using dried maqui, soak it overnight in 300 ml of cold water.
- In a medium pot, combine the maqui and the sugar, stir, let it rest for a couple of minutes, and cook over very low heat for about 15 minutes, stirring now and then with a wooden spoon, until the berries start to release their juice.
- Keep cooking over low heat for another 20 minutes, stirring occasionally so the sugar does not caramelize or stick to the bottom, until the jam reaches the consistency you want. Take it off the heat and let it cool slightly.
- If you plan to use the jam right away, transfer it to a clean container with a lid. To store it, pour it carefully into washed and sterilized glass jars and seal them tightly.
Ingredients for the Cookies
- 200 g (1 2/3 cups) of all purpose flour
- 200 g (7 oz) of butter
- 1 tablespoon of sugar
- 1 large egg
- 2 tablespoons of maqui berries
- 1 teaspoon of baking powder
- Maqui jam, for filling
Instructions for the Cookies
- Blend 2 tablespoons of maqui in a food processor until smooth. Sift the flour and baking powder onto a clean work surface, make a well in the center, add the egg and the maqui puree, and mix everything, kneading gently.
- Add the butter and the sugar and keep kneading until the dough is moist but does not stick to your hands. Preheat the oven to 180 C (356 F) for at least 10 minutes.
- Shape the cookies to the size you like, flatten them, place a teaspoon of maqui jam in the center, and close them. If you like, decorate each one with a small ball of maqui candy made from dried maqui mixed with sugar.
- Arrange the cookies on a baking tray and bake in the preheated oven for about 10 minutes. Let them cool and serve as a dessert or at once, the Chilean afternoon tea.
Additional Tips
Test the jam on a cold plate
Put a teaspoon of jam on a plate chilled in the freezer. If it wrinkles when you push it with a finger and does not run when you tilt the plate, the jam is ready to jar.
Keep the heat low
Maqui jam has a lot of sugar and very little water, so it catches easily. Low heat and regular stirring with a wooden spoon keep it from scorching.
Chill the dough if it gets soft
With so much butter, the cookie dough softens quickly. If it becomes hard to shape, refrigerate it for 15 minutes before filling.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh maqui | Dried maqui soaked in water | 1 kg fresh : 300 g dried | More concentrated |
| Maqui | Blueberries | 1:1 | Sweeter, less astringent |
| Wheat flour | Rice, corn, and almond flour | 2:1:1 | Gluten free, more fragile |
| Butter | Margarine | 1:1 | Less rich |
Frequently Asked Questions (FAQs)
1. How do I know when the maqui jam is ready?
Put a teaspoon of jam on a cold plate. If it does not run easily when you tilt the plate and forms a jelly like layer, it is ready. You can also drag a spoon across the bottom of the pot: if the trail does not close immediately, the jam has thickened.
2. Which flour can I use for a gluten free version?
A mix of rice flour, cornstarch, and almond flour in a 2:1:1 ratio works well. Add an extra 1/2 teaspoon of baking powder for texture. The dough will be more fragile, so handle it carefully when filling.
3. How long does maqui jam keep?
Unopened in a cool, dark place it keeps for up to 1 year. Once opened and refrigerated it lasts about 3 months. Check that the lids pop down as they cool, a sign they have sealed properly.
4. Can I use dried maqui?
Yes. Soak the dried maqui overnight in 300 ml of cold water before cooking it with the sugar.
What Is Maqui?
Maqui (Aristotelia chilensis) is a small dark purple berry from the native forests of central and southern Chile, with a slightly astringent, sweet flavor. It ripens in summer and is eaten fresh or made into jams, juices, liqueurs, and the traditional Mapuche chicha called treco.
History of Maqui in Chile
Maqui was widely eaten in colonial times and its deep color made it a source of natural dye. Long overlooked, it has gained attention in recent years for its antioxidant content, and homemade maqui jams and baked goods have returned to Chilean kitchens.
Did You Know?
For the Mapuche people, maqui is one of the sacred trees, together with the canelo and the laurel, and all three are used in ceremonies and prayers around the sacred altar known as the rehue.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Maqui Chicha Recipe
- Chilean Maqui Coffee Recipe
- Chilean Maqui Berry Liqueur Recipe
- Maqui Mousse Recipe
