Finskbrød (which translates to Finnish Bread) is a classic of the Danish småkager/small cake tradition; despite the name, they are a Danish creation (although apparently the Swedes say they invented them!). Their origin dates back to the late 19th century when Finnish-style baking became fashionable in Denmark, with its pretty use of almonds and sugar pearls as ornament. Today, they are most famous as one of the essential varieties found in the classic Danish Blue Cookie Tins and are a mainstay of the traditional Christmas biscuit platter.
Finskbrød
Ingredients
- 300 g: Plain flour
- 200 g: Salted cold butter cubed
- 100 g: Caster sugar
- 50 g: Toasted almonds finely chopped, for topping
- 2 tbsp pearl sugar
- 2 tsp: Almond essence
- 1 tsp: Vanilla sugar or vanilla essence
- 1 egg white mixed with a splash of water for the wash
Instructions
- Place the plain flour, cold salted butter, and caster sugar into a food processor or a bowl. Whizz in the mixer or use a pastry cutter until the mixture looks like fine breadcrumbs. Add the almond essence and the vanilla sugar (or essence).
- Turn the mixture out onto a clean surface. Using the warmth of your hands, gently knead and bring the dough together until it forms a smooth ball. Divide the dough into four equal pieces. Roll each piece into a long sausage shape about the thickness of your finger.
- Cut the sausages into 6cm lengths. Place the pieces on a baking tray lined with parchment paper. Use your fingers to press down gently on each biscuit to flatten it slightly.
- Whisk the egg white with a splash of water until loose. Brush the top of each biscuit with the egg wash. Generously sprinkle over the toasted chopped almonds and pearl sugar, pressing them in slightly so they stick.
- Bake in a preheated oven at 180°C for 9 to 12 minutes. You are looking for them to be set and just beginning to turn a pale golden colour around the edges.
- Allow them to cool on the baking tray for 5 minutes to firm up before transferring them to a wire rack.
Making these for Christmas? Here’s everything to bake and wrap them with.
Baking tins & cutters The Gingerbread Edit Christmas shop
