Random facts about Finnish coffee culture #15: Many Finns love to dip pulla and other pastries in the coffee. This procedure softens up biscuits, rusks and dried pullas, but it's also done with fresh pulla. Laplanders may even do this with salty snacks to soften up for example dried meat and on the other hand, to get a drop of salt in the coffee. These baking experiments tend to make my jaw drop. How can you achieve so different structures with almost identical ingredients and procedures? Aunt Hanna for example presents us this biscuit-like little cake that is soft, crumbly and airy all at the same time.
This looks like an easy recipe, and in a way it is. But you can end up with aunt Hanna's biscuits if you stray too much from the instructions. Sometimes this is only evident the day after, which of course shouldn't worry you if you plan to eat them right from the oven. Traditionally this has been a way of using a cream gone sour, so you have a few options. The easiest one is to use 2 tsp baking powder instead of the soda. You could also just leave the cream on the table for a few days. I this version I have added vinegar to get the soda work.
- 5 dl wheat flour
- 3 dl potato starch- 3 dl sugar
- 150 g margarine
- 1.5 dl soy cream
- 1 tbsp aplle wine vinegar
- 1 tsp baking soda
Melt the margarine and mix all the ingredients. Refridgerate for half an hour. Gather up all your patience and form into small balls between your hands. (This isn't kosher, but I keep applying flour to my hands while I do this.)
Place sparsely on a baking sheet, since they swallow a whole lot. Bake 8‒10 minutes in 200°C.
Nutritional values / 1090 g:
energy 4061 kcal
fat 139 g
protein 46 g
carbohydrates 650 g
fiber 16 g
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