Another classic beauty biscuit
I usually don't eat cookies, or bake the rest of the year, so for me it's extra nice with all the good family cakes in the holidays.
This year is the first time I have gotten bought the Pearl sugar and it seems I give something completely different than just using regular sugar, Now the cakes perfect 🙂
I have not managed to make a gluten-free version, but I would replace the flour with Blue Finax, It seems to work good wont ejg.
Print recipe
RECIPE – Finnish bread
INGREDIENTS
125 g Butter / Organic Spreadable / Free from Coop
375 (g) flour
100 (g) sugar
1/2 TSP bicarbonate of soda
Decorations:
Egg whites (or beaten egg) (Vegan I would use thin mixed Fiber Remember)
Finely chopped nuts
Pearl sugar
APPROACH
- Mix all ingredients in a mixer
- Roll out dough into desired thickness and cut into rectangles
- Pour the egg whites in a small bowl
- Bland Pearl sugar and nuts in another bowl
- Dip each cake first in egg whites and then in nut/sugar mixture
- Style on blage plate at intervals between and press sugar/nut a little fast
- Bake ca 30 min at 170 ° c, to the weak light brown
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.
All bowls, fade and props on the photos are from my sweet neighbors, the super cool vintage shop Habengood Peter Bangsvej 110 (right by Peter Bangsvejen station). They are both on Facebook and Instagram.