Finnish Ribbon Cakes Recipes

FINNISH RIBBON COOKIES RECIPE - (4/5)

Steps:

• Preheat oven to 375. Cream butter and sugar until light. Beat in yolk, vanilla and lemon zest. In a separate bowl, stir together the flour and salt and gradually add to the butter mixture, blending thoroughly. If the dough is too soft to handle, chill for 10 to 15 minutes. Divide dough in 3 even pieces, then roll each piece into ropes about 3/4 inch in diameter. Place the ropes 2 inches apart on ungreased baking sheets. Using your little finger, press a long groove down the center of each rope, taking care not to press all the way down to the sheet. Bake cookies for 10 minutes. Remove the sheets from the oven and carefully spoon the jam in the grooves down the center of each cookie. Return the baking sheets to the oven for 5 to 10 minutes until the cookies are firm to the touch and light golden brown. While the cookies are baking, mix the powdered sugar with 1 tablespoon water until smooth. As soon as the cookies come out of the oven, drizzle each ribbon with the glaze. Immediately cut the cookies at a 45 degree angle into 1 inch lengths. Allow cookies to cool for a few minutes before transferring to a wire rack. Cool completely.

FINNISH PANCAKES

Steps:

• Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FINNISH RIBBON CAKES

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy.
• Beat in egg yolk, vanilla, and lemon peel.
• In a medium mixing bowl, stir together flour and salt.
• Gradually add flour mixture to butter mixture, blending thoroughly.
• Line a baking sheet with parchment paper (or leave ungreased).
• Shape dough into two logs about 1-inch in diameter and as long as your baking sheets.
• With the side of your little finger, press a long trench - lengthwise - down the center of each log. DO NOT press all the way down to the cookie sheet or your jam will leak out.
• Bake logs for 10 minutes.
• Remove logs from oven and spoon jam into the trenches.
• Return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown.
• In a small bowl, combine the confectioner's sugar and lemon juice.
• While cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs).
• Cut at a 45 degree angle into 1 inch lengths.
• Let cool 5 minutes on baking sheet.
• Transfer to racks and let cool completely.
• Store in single layers in an airtight container.

PANNUKAKKU (FINNISH OVEN PANCAKE)

Steps:

• Preheat the oven to 420 degrees F (215 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

FINNISH OVEN PANCAKES

Steps:

• Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
• Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
• Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
• Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

FINNISH RUNEBERG TORTES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
• Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
• Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
• Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.

FINNISH CAKES

Steps:

• Preheat the oven to 350 degrees. Cream together the butter, 1/4 cup of the sugar and almond extract. Stir in the flour. Chill for 30 minutes in the refrigerator.
• Place the dough between 2 large sheets of plastic wrap. Use a rolling pin to roll into a 1/4-inch thick rectangle. Use a sharp knife to cut the dough into strips 2 1/2 inches long and 3/4 inch wide.
• Combine the remaining tablespoon of sugar with the almonds. Use a pastry brush to coat the top of the cookies with egg white. Sprinkle with the almond and sugar mixture. Carefully transfer cookies to an ungreased cookie sheet. Bake to a delicate brown, 17 to 20 minutes.
• Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.

BANBURY CAKES

Steps:

• Set the oven to 425ºF or Mark 7.
• Mix the melted butter, fruit, peel, sugar and spice together in a bowl, mixing well.
• Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles.
• Divide the fruit mixture evenly between them, then dampen edges of the pastry circles and draw up into the center, sealing well.
• Turn over, and with hands, gently form the cakes into ovals, then press down very gently with a rolling pin.
• Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar.
• Place on lightly greased baking trays and bake for 15 to 20 minutes, or until golden.
• Serve slightly warm.