Option 1: Dumle Cookies (Swedish Thumbprints)
This is the most likely match if you meant a baked good! Dumle is a popular chocolate-covered caramel candy, and “Dumble dough” might refer to these cookies called Dumblegrottor.
These are buttery, chewy thumbprint cookies with a melted chocolate-caramel candy baked right in the center . The dough itself is quick to make and doesn’t require chilling.
Ingredients for ~20 cookies:
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1 3/4 cups (210g) all-purpose flour
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1/4 cup (30g) cornmeal
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2/3 tsp baking powder
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1/2 tsp salt
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1 cup (226g) unsalted butter, softened
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1/2 cup (100g) granulated sugar
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1 tsp vanilla extract
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18-20 Dumle candies (or any chocolate-covered caramel candy)
Quick Method:
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Mix all dry ingredients + butter until a smooth dough forms
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Scoop tablespoon-sized balls into cupcake liners
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Press a Dumle candy into the center of each
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Bake at 375°F (190°C) for 16-18 minutes until golden
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Sprinkle with flaky sea salt before serving
🍞 Option 2: Dombolo/Dumbling (South African Steamed Bread)
“Dumble” could also be a spelling variation of Dombolo—a traditional South African steamed bread, also known as “uJeqe” or simply “dumpling bread.” It’s typically cooked on top of a simmering stew, where it steams and absorbs the meaty flavors .
Ingredients:
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4 cups all-purpose or self-raising flour
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2 tsp instant yeast
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1/2 cup sugar (adjust to taste)
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1/2 cup margarine or butter, softened
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1 cup warm water + 1 cup milk/buttermilk (approx)
Quick Method:
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Mix dry ingredients, rub in the margarine
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Add warm water and buttermilk to form a soft dough
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Let rise for about 1 hour
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Drop spoonfuls directly into a pot of simmering stew
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Cover and steam for about 1 hour until cooked through
🍬 Option 3: Dumbles (Indian Sweet Wheat Snack)
There’s also a traditional Indian sweet called Dumbles (or Dabal/Double Roti). It’s a fried dough made with wheat flour and sweetened with jaggery, spiced with fennel and cardamom .
Ingredients:
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250g wheat flour
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125g jaggery (boiled in 1 glass water until melted)
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1/2 tbsp fennel seeds
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1/4 tsp cardamom powder
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Oil for frying
Quick Method:
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Knead a stiff dough using the warm jaggery water (don’t add all at once)
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Roll small portions into long, thin snake-like shapes
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Deep fry on low flame until golden brown on both sides
Let me know which one sounds right to you—the Swedish cookies, the South African steamed bread, or the Indian fried sweet—and I can give you a full, detailed recipe for that one with step-by-step instructions!
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This is a spicy, tangy, and addictive pickle. “Firecracker” pickles are usually made with carrots, but this version combines crisp cucumber spears and celery sticks for a unique texture, all packed into a sweet, sour, and spicy brine.
Here is the recipe for Firecracker Cucumber & Celery Pickles.
🥒 Ingredients
Produce & Pantry
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Pickling Cucumbers (Kirby): 1 lb, cut into spears
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Celery Stalks: 4-5 large, cut into 4-inch sticks
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Sweet Onion: ½ medium, thinly sliced
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Garlic: 4-6 cloves, smashed
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Dried Chiles: 4 (Arbol, Cayenne, or Tabasco)
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Red Pepper Flakes: 1 ⅓ tsp
The Brine
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Apple Cider Vinegar: 2 cups (5% acidity)
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White Sugar: 1 ½ cups
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Water: 1 ½ cups
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Kosher Salt: 2 tsp
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Mustard Seeds: 1 tsp
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Celery Seeds: 1 tsp
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Pickle Crisp (optional): 1 tsp (for extra crunch)
🔥 Instructions
1. Prepare the Jars
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Wash 4 pint-sized (16 oz) mason jars and lids with hot, soapy water.
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Divide the Pickle Crisp (if using), smashed garlic, sliced onion, cucumber spears, and celery sticks evenly among the 4 jars.
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Tuck 1 dried chile into each jar against the glass.
2. Make the Brine
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In a non-reactive saucepan (stainless steel or enamel), combine the water, cider vinegar, sugar, kosher salt, mustard seeds, celery seeds, and red pepper flakes.
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Bring the mixture to a rolling boil, then reduce heat and simmer for 4 minutes. This “wakes up” the spices.
3. Pickle and Seal
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Carefully pour the hot brine over the vegetables in the jars, filling to within ¼ inch of the rim. Ensure the spices from the pot are evenly distributed.
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Tap the jars gently on the counter to dislodge any air bubbles.
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Wipe the rims clean, seal with the lids, and let the jars cool completely on the counter.
4. The Waiting Game
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Once cooled, transfer the jars to the refrigerator.
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Wait at least 3 days before opening. For the best flavor development, let them pickle for 5 to 7 days.
💡 Notes & Tips
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Spice Level: This recipe is designed to be spicy. For a milder version, remove the seeds from the dried chiles before adding them to the jar or reduce the red pepper flakes to ½ tsp.
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Crunch Factor: Celery has a natural snap, but if you are using soft grocery store cucumbers, soaking them in ice water for 1-2 hours before pickling will help them stay crisp.
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Storage: These are refrigerator pickles. They will keep in the fridge for up to 3 months. The brine may cause the garlic cloves to turn a harmless shade of blue-green, which is completely normal
