Food|October 2024
Nordic cookies
Our signature cookies offer a sweet treat for the coffee break in four different flavours following one simple method. Prepare some extra dough and keep it in the freezer – this way, you can have the cookies ready in a flash.
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Ingredients
Rye and chocolate
200g butter
185g granulated sugar
225g rye flakes
100g wheat flour
100g dark chocolate nibs
25g cocoa powder
½ tsp baking powder
1 tsp salt
Ingredients
Oat and apple
200g butter
185g granulated sugar
175g oat flakes
100g wheat flour
50g dried apple cubes
2 tsp ground cinnamon
½ tsp baking powder
1 tsp salt
Ingredients
Barley and cardamom
200g butter
185g granulated sugar
225g barley flakes
150g wheat flour
2 tsp ground green cardamom
3g ammonium carbonate, bicarbonate
½ tsp baking powder
1 tsp salt
Ingredients
Spelt and ginger
200g butter
185g granulated sugar
200g spelt flakes
150g wheat flour
2 tsp ground ginger
½ tsp baking powder
1 tsp sea salt
Method
Start with soft, room-temperature butter or cut the butter into small cubes. Whisk the butter and sugar fluffy with a spoon or an electric hand mixer. For the rye and chocolate cookies recipe – add the cocoa powder in this step.
Fold the remaining ingredients and work the dough gently with your hands or a wooden spoon until all elements are incorporated but without crushing the flakes.
Split the dough in two and roll each part into 4 cm thick rolls. Wrap them in baking paper and let cool in the fridge for about 4 hours until they harden.
Preheat the oven to 180°C. Cut each roll into 16 medallions, approx. 1 cm thick and arrange on a paper-lined baking tray. Bake for 12–16 minutes and let cool.
Selected recipes from the ARKET CAFÉ
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