Added To Bag

View bag
ITEM NOT ADDED

This product is sold only in limited numbers per customer. You cannot add more items to your shopping bag.

Food

ARKET CAFÉ COOKIES

Recipe These cookies are an all-time favourite at ARKET cafés. A sweet treat for a coffee or tea break, to enjoy on the go or keep at home for unexpected guests (if you can resist eating them yourself).

Here, we're presenting 4 flavours that follow one simple method. Depending on the local grain and flour varieties, you might need to adjust the measurements slightly. One batch gives about 32 small cookies. Our tip is to prepare some extra dough and keep it in the freezer. This way, you can have the cookies ready in a flash when you want – simply place the rolled dough in the fridge to soften a bit before cutting it up.

Ingredients

01 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

02 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

03 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

04 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

Step 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.

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.

step 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.

step 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.
 

This recipe and more can also be found in the upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.

Our vegetarian recipes § Search

ARCHIVE Recipes

The hearty ARKET soup
Guide to a perfect salad
ARKET Café cookies
Chef Martin Berg
Flavoured yellow pea hummus

Guide to a perfect sandwich

 

 

Soy tahini dressing
Pickled vegetables

Baked shallots

Tomato and roasted pepper salad
ARKET Sprinkle mix
Citrus baked fennel and quinoa salad

explore ARKET

Materials
Suppliers
Design
Food
People
Balance
Knowledge
Community
Environment

The grid is an essential element of our visual identity. It represents the notion of the archive and is used to organise and display information ranging from the names of plants to fabric weights and different types of materials used in our collections. These nine squares symbolise the separate parts that together form our world, and they are also the areas where we strive to make a difference.

Browse our assortment

Essential products for men, women, children and the home § Search
Women
Men
Children
Homeware
Baby
Basics
ARKET café
ARKET Travel