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Finnish cookies in "Aalto vase" shape |

It is not indicated, how long the dough should rest from making the dough and before you can bake the dough. As I receive a recipe from Estonia on a similar style of cookies, I decided to rest the dough for minimum 24 hours in the refrigerator. However, do what you want to do !!!!

Finnish ginger cookies:
- 115 g light syrup
- 100 g sugar
- 125 g butter
- 1½ teaspoon cinnamon
- 1½ teaspoon ginger
- 1½ teaspoon pomegranate peel
- 3/4 teaspoon cloves
- 1 egg
- 1 teaspoon baking soda
- 240 g (cake) flour

- Heat syrup, sugar and spices up to the boiling point in a cooking pot.
- Take pot away from the heat and add the butter, piece by piece. Mix until the butter is totally melted.
- Mix baking powder with the flour and sieve it.
- Slowly add this flour mix into the butter-syrup mass.
- Add the egg, mix well.
- Pack the dough into cling film. Let the dough rest in the refrigerator for minimum 24 hours.
- Roll the dough into a thin layer. I do this by first adding flour on a dough sheet, place the dough on top of the flour and when sprinkle more flour on top of the top. When I start rolling the dough with a rolling pin. Here I roll, move the dough around on the dough sheet, roll again, move the dough. I do this in order to ensure, that the dough is not sticking to the dough sheet/kitchen table surface.
- Cut the dough into desired shape - here I used the two different size Aalto vase cutter.
- Heat the (conventional) oven to 200'C.
- Place the cookie dough on the baking tray covered with baking paper.
- Bake the cookies at 200'C for 9 minutes in the upper part of the oven.
- After baking let the cookies cool down, before placing them in cookie tins/jars.

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