Tag archives for fika

Chocolate balls with coconut

Photo: Jakob Fridholm/imagebank.sweden.se

 

Chocolate balls with coconut
Pastry
10
 

Ingredients
  • 150g (5¼ oz) butter at room temperature
  • 2dl (1 cup) sugar
  • 1½ teaspoons vanilla sugar
  • 3½dl (1½ cups) rolled oats
  • 4 tablespoons cocoa powder
  • 3 tablespoons cold brewed coffee
  • 2dl (1 cup) shredded coconut

Instructions
  1. Mix all the ingredients together except the coconut.
  2. Roll into balls and then roll the balls in the coconut.
  3. Chill in the fridge before serving.

Sea buckthorn curd with raspberries

Photo: Jakob Fridholm/imagebank.sweden.se

 

Sea buckthorn curd with raspberries
Dessert, Pastry
10
 

Ingredients
  • 1dl (½ cup) Sea buckthorn purée
  • 3 eggs
  • 120g (4¼ oz) sugar
  • 150g (5¼ oz) butter

Instructions
  1. Bring the purée, sugar and egg to the boil during constant whisking.
  2. Pour in a blender and blend with the butter and chill.
  3. Serve in a mini tartelette pastry and top with fresh raspberries.

Butterscotch snap cookies

Photo: Jakob Fridholm/imagebank.sweden.se

 

Butterscotch snap cookies
Pastry
40 pcs
 

Ingredients
  • 200g (7 oz) butter
  • 2dl (1 cup) sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons vanilla sugar
  • 2 teaspoons syrup
  • 310g (11 oz) flour

Instructions
  1. Mix all the ingredients to a smooth dough and make into 4 long logs.
  2. Place on greased or parchment-lined baking sheets.
  3. Bake on the center oven rack for 18-20 min at 175°C/350°F.
  4. Cut each lenght into 10 diagonal slices while still warm.

Chocolate balls

Photo: Jakob Fridholm/imagebank.sweden.se

 

Chocolate balls
Pastry
 

Ingredients
  • 75g (2¾ oz) butter
  • 1dl (½ cup) sugar
  • ¾ tablespoon vanilla sugar
  • 2¼ tablespoons cocoa
  • 1¾dl (¾ cup) rolled oats
  • 1½ to 2 tablespoons brewed coffee
  • pearl sugar

Instructions
  1. Mix all ingredients well.
  2. Roll into round balls.
  3. Roll in pearl sugar.

Elderflower cordial

 

Photo by: Dahlstroms (CC BY ND)

Elderflower cordial
Drink
 

Ingredients
  • 40-50 umbels of elder
  • 3 lemons, sliced
  • 2 liters (2,2 qt) of water
  • 2,4 liters (2,5 qt) of granulated sugar (2kg/4½ lbs)
  • 30g (1 oz) citric acid
  • 2 pinches of sodium benzoate

Instructions
  1. Add elderberry flowers in a stainless steel bowl, alternating with the sliced lemons.
  2. Boil water and sugar so the sugar melts.
  3. Remove from the heat and stir in the citric acid.
  4. Dissolve the sodium benzoate in a bit of the syrup and then mix with the rest of the liquid.
  5. Pour the hot syrup over the elderberry flowers and cover.
  6. Store the lemonade for three days in a cool place. Stir a few times per day.
  7. Pour the lemonade through a filter cloth and let the lemonade drain into a large bowl.
  8. Pour the lemonade in clean bottles and fill up. Turn the screw cap and store the bottles in a cool, dark place.