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Please Fave the original Here
And now some lovely cookies from
!
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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
And now some lovely cookies from
!******************************
So, it has already been a couple of months since the last time
I cooked something for FA. Let's continue with cookies one more time,
in the form of Aunt Hanna's Cookies, a treat that I recall cooking
as far back as one cooking class back when I was in school.
As for the name of these cookies... no, I don't have an aunt named Hanna
(at least as far as I know...). Aunt Hanna's Cookies (Finnish: Hanna-tädin kakut)
are traditional Finnish cookies. The "Aunt Hanna" after whom the cookies have
been named was, from what I've read, a woman named Hanna Rehnbäck, the wife of a bailiff
of the crown in the town of Raahe in Finland. Until 1945, "bailiff of the crown"
(Finnish: kruununvouti, Swedish: kronofogde) was a senior state official in Finland,
responsible for tax collection, execution of courts' writs and maintenance of general law and order
in his district. As much as I'm aware, this office still exists in Sweden, one way or another.
Aunt Hanna's Cookies is one of the recipes that was featured in the first
edition of the classic Finnish cookbook Kotiruoka, keittokirja kotia ja koulua varten
("Homemade Food, Cookbook For Home and School"), written by Edit Reinilä-Hellman
and Sophie Calonius, published as far back as in 1908.
Aunt Hanna's Cookies are traditionally made with cream that has gone a bit sour.
Not that anything really stops you from making them with your average cream,
but from what I've heard, using slightly soured cream makes the cookies taste
better. In the lack of a cream that has gone sour, some sources recommend
using crème fraîche or plain yogurt instead.
To go along with the cookies, I also decided to test the €6 black tea
I bought from the souvenir shop of the medieval Turku Castle during my
visit in the city of Turku in June. Certainly tasted good in my opinion.
And again, from my sleeping fox mug :3
The recipe used here is largely based on this recipe published by the Finnish brand
Myllyn Paras, but with the amounts of ingredients roughly halved, since the original
recipe is for about 50 cookies... and I have no need for fifty freaking cookies, so
by roughly halving the amounts of ingredients, I got a smaller, more reasonable amount
of cookies for my personal consumption. Some liberties have also been taken
in the procedure of the recipe, in comparison to the original recipe.
INGREDIENTS
enough for about 16 cookies
100 g margarine
2 dl sugar
~ 1 dl cream
½ tsp baking soda
2 dl potato starch
~ 3,33 dl wheat flour*
½ tsp vanilla sugar
*three full decilitres and then
a bit less than half a decilitre.
INSTRUCTIONS
1. Dose the margarine into a bowl and let it melt in
a room's temperature for about an hour, or longer, so that
the margarine is soft and easy enough to cream. Don't melt
the margarine in the microwave, since it shouldn't be too liquidy.
2. Dose the dry ingredients in a separate bowl.
3. Dose the sugar into the bowl with the melted
margarine and whip them into a cream.
4. Start slowly adding the mix of dry ingredients into
the margarine-sugar bowl by phases and mix them. When you've
added and mixed about half of the dry ingredients in the bowl,
add ½ dl cream within and mix. Add the rest of the cream after
you've added the rest of the dry ingredients.
5. When all of the ingredients have been mixed into a dough,
start kneading the dough for a while with the dough still in
the bowl using one hand.
6. Take baking trays (you'll need two of them, at the very least)
and set a baking sheet onto both of them. Flour the countertop and
take about half of the dough out of the bowl. Elongate the dough by
kneading it and then use a butterknife to cut the elongated dough
into suitable little pieces. Using both of your hands, roll each
little piece of dough into a ball and place them onto the baking trays.
Use a fork to press each little ball of dough to flatten them a little,
so that the fork leaves a marking onto them (don't press to hard!).
Rinse and repeat with the rest of the dough.
7. Bake the cookies in the oven at 175°C for about 10–15 minutes.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 2048 x 1684px
File Size 2.56 MB
Link to the original recipe by Myllyn Paras:
https://www.myllynparas.fi/reseptit.....na-tadin-kakut
https://www.myllynparas.fi/reseptit.....na-tadin-kakut
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