Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats Read Online Free PDF Page A

2 sheets of plastic wrap.
    For each rectangle of dough, use a quarter of the filling, spreading it lengthwise down the middle of the rectangle, parallel to the longest side. This should take up the middle third of the dough, leaving one third of uncovered dough at the top and bottom edges. Fold the top third down so that it completely covers the filling, then fold the bottom third up to meet the top, as if folding a piece of paper into thirds. If any of the dough breaks in the process of folding, pinch it together with your fingers so that the filling doesn’t leak out. Pinch the ends of the log closed. Repeat this process for each log.
    When transferring to the baking sheet, carefully turn the logs over so that the folded section is on the bottom. Bake for 15 minutes, until the edges are lightly browned. Remove from the oven and let cool on the baking sheet.
    To prepare the icing, mix together the confectioners’ sugar and just enough orange juice to give a thin,smooth consistency. Add the orange juice slowly so the icing doesn’t become too runny.
    When the cookie logs are cool, carefully transfer them to a cutting board. Drizzle the icing over the top of each log or spread it on the logs using a spatula. Let the icing set for a few minutes before cutting each log into 12 equally sized slices.
    When cooled, store in an airtight container. These cookies also store well in the freezer.





havreflarn med choklad
    OAT CRISP CHOCOLATE SANDWICH COOKIES
    makes 16 sandwich cookies or 32 halves
    Havreflarn is a traditional Swedish recipe that often gets revamped in different ways, most notably with chocolate; dip it, drizzle it, or squeeze a layer in between two cookies. A sandwich cookie is always more fun, right? The crispy and sweet oat texture pairs well with chocolate, so in this version, we went for a sandwich cookie, with just a hint of ginger. You can, of course, skip the sandwiching and just serve the cookies plain.
    cookies
    1½ cups (5.25 ounces, 148 grams) rolled oats
    1 tablespoon all-purpose flour
    1 teaspoon baking powder
    1 egg
    ½ cup (3.5 ounces, 99 grams) natural cane sugar
    7 tablespoons (3.5 ounces, 99 grams) unsalted butter
filling
    4 ounces (113 grams) 60% bittersweet chocolate
    1 teaspoon ground ginger
    Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper (or use a silicone baking mat).
    In a food processor, pulse the oats into a coarse meal. You want a little bit of texture, so don’t grind them all the way. If you don’t have a food processor, use the smallest oats you can find, to make for a better cookie consistency.
    In a large bowl, mix the flour and baking powder.
    In a separate bowl, whisk together the egg and sugar until frothy. All of the sugar should be dissolvedand the batter should have a light color. Stir the flour and baking powder into the batter until well blended.
    In a small saucepan, melt the butter. Remove from the heat and stir in the oats with a fork until the oats are completely covered with the melted butter. Add the oats to the batter and stir until well blended.
    Spoon the batter by about 2-teaspoon portions onto the baking sheet, leaving 2 inches (5 centimeters) between each cookie. Use your fingers to lightly press and flatten each cookie.
    Bake for 6 to 10 minutes, until the edges of the cookies are golden brown.
    Remove from the oven and let cool on the baking sheet until the cookies have hardened; then remove the cookies from the sheet and place on the counter. Make sure the edges are not touching one another or the cookies will get soft. Let cool completely.
    To prepare the filling, slowly melt the chocolate in the top of a double boiler or in a clean heatproof bowl placed in a saucepan of barely simmering water. Stir the ginger into the melted chocolate.
    Spread the chocolate mixture on the flat side of one cookie and place another cookie on top, sandwiching them together. Set the sandwiched cookies back on the counter and let sit until the