Download Fika: The Art of The Swedish Coffee Break, with Recipes for by Anna Brones PDF

By Anna Brones

An illustrated way of life cookbook at the Swedish culture of fika--a twice-daily espresso break--including recipes for standard baked items, info and anecdotes approximately Swedish espresso tradition, and the roots and sleek incarnations of this adored custom.

Sweden is without doubt one of the world’s best espresso eating international locations, and the twice-daily social espresso holiday referred to as fika is a adored customized. Fika will be had by myself or in teams, interior or outdoor, whereas touring or at domestic. A time to take a relaxation from paintings and chat with buddies or colleagues over a cup and a candy deal with, fika displays the Swedish perfect of slowing right down to savour life’s small joys. during this lovable illustrated cookbook, Anna Brones and Johanna Kindvall proportion approximately fifty vintage recipes from their motherland—from cinnamon buns and ginger snaps to rhubarb cordial and rye bread—allowing we all to take pleasure in this captivating culture despite the place we are living.

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Extra info for Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats

Example text

Put a small spoonful of the jam into each crater. Remove from the oven and let cool. Store the cookies in an airtight container. The original recipe comes from the iconic Swedish cookbook Sju Sorters Kakor, but ours has just a little extra chocolate in it, made particularly for anyone who has a love of that deep, dark, delicious chocolate taste. If you can’t get pearl sugar, substitute a bit of turbinado sugar for an extra crunch on top of the cookie. Add to the butter and sugar mixture along with the vanilla and mix until well blended.

Store the cookies in an airtight container. The original recipe comes from the iconic Swedish cookbook Sju Sorters Kakor, but ours has just a little extra chocolate in it, made particularly for anyone who has a love of that deep, dark, delicious chocolate taste. If you can’t get pearl sugar, substitute a bit of turbinado sugar for an extra crunch on top of the cookie. Add to the butter and sugar mixture along with the vanilla and mix until well blended. Add the flour mixture to the butter and sugar mixture and work together until a dough forms.

Place the balls in the small paper liners. Put a small spoonful of the jam into each crater. Remove from the oven and let cool. Store the cookies in an airtight container. The original recipe comes from the iconic Swedish cookbook Sju Sorters Kakor, but ours has just a little extra chocolate in it, made particularly for anyone who has a love of that deep, dark, delicious chocolate taste. If you can’t get pearl sugar, substitute a bit of turbinado sugar for an extra crunch on top of the cookie.

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