Finnish sugar cookies

Finnish sugar cookies

By
From
Scandinavian Baking
Makes
35
Photographer
Columbus Leth

This was my grandfather’s – morfar’s – favourite cookie. He did not really eat any others. He loved Christmas, just as I do now. He made sure that all the traditions were kept, but it was his presence and love for his family that made Christmas so magical for us.

Ingredients

Quantity Ingredient
250g plain flour
75g granulated sugar, plus more for the top
200g butter, chopped
2 tablespoons finely grated unwaxed lemon zest
1 egg, lightly beaten

Method

  1. Sift the flour into a bowl and mix in the sugar, butter and lemon zest, first by rubbing with your fingers and then by mixing with a wooden spoon, until the dough is smooth and firm. Wrap in cling film and place in the refrigerator for one hour.
  2. Preheat the oven to 190°C.
  3. Now place the dough between two sheets of baking parchment and roll it out to a rectangle about 1.5cm thick. Remove the top layer of baking parchment.
  4. Brush the dough with egg and dredge sugar densely on top. Carefully roll over it with a rolling pin, so the sugar is pressed slightly into the dough to make the crisp topping to these cookies. Cut into 3 x 2cm pieces, place them on baking trays lined with fresh sheets of baking parchment and bake for 15–18 minutes. Leave to cool on a wire rack.
  5. When they are completely cold, store them in an airtight container. They should keep for two to three weeks.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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