John Myers
Ingredients for 1 servings:
- 200 g butter, soft
- 100 g sugar
- 1 tbsp vanilla sugar
- 1 tbsp rum
- 1 tsp cardamom powder
- 1 pinch of cinnamon powder
- 250 g flour
- 1 tsp, leveled baking powder
- 1 pinch of salt
- 100 g milk chocolate coating
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes
Recipe from my girlfriend’s Finnish mother
The day before, knead all ingredients except the chocolate coating in a food processor until you have a dough. Halve the dough, shape into logs about 3 cm in diameter, and wrap in cling film and refrigerate overnight. The next day, melt the chocolate coating in a water bath, let it cool, and then reheat. Preheat the oven to 175°C (top/bottom heat). Cut the dough rolls into 1.5-2 cm thick slices, place them on a baking sheet with some space between them, and bake for 10-15 minutes on the middle rack. Once cooled, dip half of the cookies in the chocolate coating and let the glaze dry. The cookies only taste best after one or two days.
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