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Small bowl "Kastehelmi" by Iittala Platter Teema by Arabia |
These biscuits are really nice to make. Traditionally they have been circles but I like to make heart shaped ones and nowadays people make what ever shape they like to. Cookie cutters are great! These are quite small in size - after all they are called pikkuleipä, small bread. The filling is usually raspberry jam or marmalade but I have tried these with apple marmalade and they were heavenly! The dough is good too and sometimes I think I have eaten half of it before I am done with the biscuits!
My mother-in-law bakes these almost every time when we visit there and she also bakes these to almost every occasion. Many people make these for Christmas only but it's a shame to bake these only once a year. They are so delicious!
When we got married we had these biscuits on our coffee table. So there are quite a few memories to go with these. Maybe that's one of the reasons I like to make hearts instead of circles.
When we got married we had these biscuits on our coffee table. So there are quite a few memories to go with these. Maybe that's one of the reasons I like to make hearts instead of circles.
Makes about 60 biscuits.
400 grams (14.110 oz) soft butter
250 grams (8.819 oz) sugar
2 eggs
480 grams (1.058 lb) all-purpose flour
2 tsp baking powder
(2 tsp vanilla sugar)
(2 tsp vanilla sugar)
1. Whip the butter and sugar into soft foam.
2. Add eggs one at a time.
3. Add mixed all purpose flour and baking powder through a colander. Mix only what you need to get all mixed. We don't want the viscosity for this dough.
4. Cover the bowl with a plastic wrap and let the dough cool in the fridge about an hour or so.
5 Roll out half of the dough. You need it to be about 3mm thick.
6. Use a cookie cutter to make the biscuits. Put them on a papered oven tray and let the tray with biscuits cool in the fridge for a while. That way biscuits keep their shape better.
7. Bake the biscuits in the center of the oven in 200°C (400°F) appr. 6-8 minutes. They need to stay light and not to get any colour what so ever so don't wait for them to turn into golden brown.
8. Once the biscuits have cooled so you can touch them, spread some jam or marmalade on a biscuit by using a small palet knife or cutlery knife. Don't add too much jam or it will mess the biscuit. Put another biscuit on the jam and roll the whole thing in the caster sugar.
9. Store the biscuits in an air tight container.
