Well, viva la Fika! :) I can't highlight enough how glad I am about finding Fredricks Fika!
This is the second recipe I try, but for sure not the last one!
It has a very simple taste, if the taste of molasses can be called "simple", and somehow goes very well with the spicy tea and the coming Xmas season!
The pros? It is ready in 5 minutes (plus fridge and baking time).
The cons? You need some experience to work with the batter.
Ingredients
100 g (1 stick) butter, room temperature
1 dl muscovado sugar (I used Costco's brown sugar, as I always buy it in quantities for more affordable price)
2 tbsp molasses
2 1⁄2 dl (a cup) all purpose flour
1⁄2 tsp bicarbonate of soda, or baking powder
1/2 tsp vanilla extract
1 pinch of salt
This is the second recipe I try, but for sure not the last one!
It has a very simple taste, if the taste of molasses can be called "simple", and somehow goes very well with the spicy tea and the coming Xmas season!
The pros? It is ready in 5 minutes (plus fridge and baking time).
The cons? You need some experience to work with the batter.
Ingredients
100 g (1 stick) butter, room temperature
1 dl muscovado sugar (I used Costco's brown sugar, as I always buy it in quantities for more affordable price)
2 tbsp molasses
2 1⁄2 dl (a cup) all purpose flour
1⁄2 tsp bicarbonate of soda, or baking powder
1/2 tsp vanilla extract
1 pinch of salt
Preheat the oven to 175 degrees C, 350F.
Beat the butter, sugar and syrup until it combines in a smooth mixture. Add the vanilla extract.
Mix the flour, bicarbonate of soda , vanilla powder and salt.
Turn it gradually into the butter-sugar mix, and mix until smooth. It won't be hard enough to work with it with your hand, you'll have to use your spoon.
Let it sit for about 2 hours in the fridge if you have time, it will harden a bit and will be easier to work with.
Divide the dough into two pieces and roll out into a 4-5 mm (about quarter inch, which is 6 mm) thick, palm wide stripes.
The dough is VERY soft, so you'll have to use two sheets of parchment paper to roll it, one beneath and one on top.
Beat the butter, sugar and syrup until it combines in a smooth mixture. Add the vanilla extract.
Mix the flour, bicarbonate of soda , vanilla powder and salt.
Turn it gradually into the butter-sugar mix, and mix until smooth. It won't be hard enough to work with it with your hand, you'll have to use your spoon.
Let it sit for about 2 hours in the fridge if you have time, it will harden a bit and will be easier to work with.
Divide the dough into two pieces and roll out into a 4-5 mm (about quarter inch, which is 6 mm) thick, palm wide stripes.
The dough is VERY soft, so you'll have to use two sheets of parchment paper to roll it, one beneath and one on top.
Transfer the stripes onto trays lined with parchment paper.
Bake on middle shelf of oven 12-15 minutes. They will not grow very high, will stay more flat and crunchy.. I like them more light, 12 minutes would be enough.. Of course I still baked them longer a bit :).
After you remove the cookie from the oven, cut them in parallelogram shaped stripes immediately.
If you wait for even 3-5 minutes they will harden and become crunchy and you'll not be able to cut them anymore without braking them into crumbles.
Let them cool on the baking sheet.
They have a very pleasant, crunchy biscuit texture, and as no spices are added, the taste of the molasses come through giving that unique flavor.
Very simple flavoring, very easy and fast to make biscuit, for sure a new family favorite for the holiday!
