New photo, March 2011
We hosted a pretty crazy culinary tasting party at our house last Friday - surströmming tasting party. K's colleague had brought us a selection of fermented Baltic herring, an (in)famous Swedish 'delicacy' from 2009 and 2010, both fillets and whole fish. We served these with boiled 'almond potatoes', flatbread (tunnbröd) and condiments. I prepared a selection of savoury and sweet dishes to go alongside and after the challenging fish degustation. One of the dishes on the table was a plate full of piopular Swedish cookies 'syltkyssar' - literally, jam kisses (hope my Swedish is correct here :)). These are pale round shortbread cookies, usually filled with thick raspberry jam. I didn't have any raspberry jam at home, so I used a good blackberry conserve instead.
Thumbprint cookies syltkyssar
(Moosimusid)
yields about 20-30 cookies, depending on the size
200 g unsalted butter, softened
100 ml icing sugar/confectioner's sugar
240 g plain flour/all-purpose flour (400 ml)
100 ml potato flour/potato starch
a pinch of salt
thick raspberry or blackberry jam
Cream the butter with sugar. Mix flour, salt and potato starch, sift into the butter mixture. Combine with a wooden spoon.
Using your hands, take small chunks of cookie dough and roll into small balls. Place on a cookie sheet and press a thumb print onto each cookie.
Place a tiny spoonful of jam into the indent.
Bake in a preheated 180 C oven for about 15 minutes, until the cookies are light golden.
No comments:
Post a Comment