Baking · Finnish
Korvapuusti cookie
A guaranteed cookie hit for cinnamon bun lovers! These cookies have been tested on both kids and adults, and the reception has always been excellent. With this recipe, large cookies are made quickly. The secret of the recipe lies in the soft shortcrust pastry.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Cream the Oivariini and sugar; this can be done quickly by hand as well.
- 2
Add the egg and mix thoroughly. Finally, stir in the flour combined with the baking powder.
- 3
Pour the dough onto a sheet of baking paper. Sprinkle some flour on top and pat into an even sheet, about 30 x 34 cm.
- 4
Mix the filling ingredients together. Spread the filling onto the dough sheet, for example using the back of a spoon.
- 5
Roll up the dough starting from the longer side, using the baking paper to help. The dough is supposed to be soft, so do not worry.
- 6
Cut into about 1 cm slices and place them spaced apart on a baking sheet lined with baking paper. If the filling seems to disappear into the dough, it will still show up when baked.
- 7
Bake in the upper part of the oven at 200 °C for about 10 min. Allow to cool.
- 8
The cookies can be stored at room temperature in an airy container.