Food|August 2025

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.

signature Nordic cookies
signature Nordic cookies

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

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

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

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

  1. 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.

     

  2. 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.

     

  3. 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.

     

  4. 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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