August 3, 2010

Swedish lesson 1: SPRÖD


Sometimes words just don’t exist in the English language to describe the perfect consistency of a biscuit/cookie/meringue/pie crust.

The Swedish expression SPRÖD is one of those words. It just epitomizes a good biscuit: crunchy and light. Sometimes if you’re lucky – it also has that desired buttery finish. Yum! Notice how I had to use three different ways in English to describe what in Swedish is only 1 word: SPRÖD (plural SPRÖDA)

How I love thee.

In other words: Perfection. Some baked goods that can be categorized as being SPRÖDA:
  • A good quality thin pie crust made with real ingredients
  • Several varieties of biscuits with a nice light crunchy bite
  • Homemade wafers and other thin and delicate baked goods
  • Meringue

...and some might even say Macaroons. Although they are both SPRÖDA and a bit chewy

The other night when I was desperate for some bikkies to have with my cuppa I was rummaging through the cookbook stash for a quick fix when I stumbled across Monika Ahlberg´s recipe for Oatmeal Biscuits (Havrekakor).

She promises ”SPRÖDA Oatmeal Biscuits with a lovely buttery finish”. Hey, who am I to argue with Monika, one of the doyennes of the Swedish foodie community. The recipe was easy to boot too. Just a bit of melt, mix and click action.

SPRÖDA Oatmeal Biscuits

150 g Butter
300 ml Oats (3dl)
75 ml Sugar (3/4 dl)
75 ml Raisins (3/4 dl)
150 ml Plain flour (1 ½ dl)
1 tsp Bicarbonate Soda

Turn the oven on: 200 degrees Celsius. Line cookie tray with baking paper. Melt the butter. Pour over the oats. Stir well and let stand for a few minutes.

2. Add sugar, raisins and finally the flour mixed with the bicarbonate soda.

3. Dollop tablespoons of the mixture onto the prepared baking tray and flatten slightly. Bake for 15-20 minutes. I’d recommend checking on the biscuits after 10 minutes as you don’t want them to burn. Then keep checking at 2-4 minute intervals depending on how they are browning. They should be ever so slightly browned but not burnt underneath.

4. Transfer with a spatula to a cookie rack and leave for 10 minutes so they have time to set. Enjoy delicious goodness with a nice cup of tea!

Serve it on a tier


I've been looking for a 2- or 3 tier cake stand for some time now and lo and behold if I didn't stumble across THE one yesterday. At $8 it was a bargain. Gotta love Vinnies. Can't wait to use it properly for Afternoon Tea!

Anyone have any good recipes for scones? Still looking...

kakfat 2