Hidden in these wonderful biscuits is the delicacy of Easter, mommy.
So delicious stuffed biscuits. Roni Lehti
A half-eaten mummy box revolves around the wigs of the refrigerator. Is it a familiar sight? If you recognized yourself, it’s time to do something about it.
Chef Risto Mikkola rush to the rescue. He developed biscuits from Mämy, modeled on Oreot and Domino.
– I buy one mummy every Easter. My wife and I eat from it a few times. Traditions must be cherished.
During his career as a chef, Mikkola has used mommy for various dishes, for example a mummy milkshake.
– But I think mommy is the best as it is, seasoned with sugar and whipped cream, of course.
Sometimes, however, the mum is not eaten, then there is a good reason to bake biscuits.
If there are mum suspects in the family, these biscuits are just for them. The taste of the mother does not dominate, although it is present in both the biscuit dough and the filling.
– Even if you don’t like mum, you like these biscuits, Mikkola assures.
He reminds us that biscuits are not meant to replace an authentic and real mummy experience. Instead, they are a suitable addition.
If you want, you can add a little more mum to the biscuit dough than the instructions say, but you should follow the instructions in the filling.
– This is how moms are given new life, Mikkola laughs.
Stuffed biscuits with mum
Dough:
1.25 dl of room temperature butter
1.25 dl of sugar
1 teaspoon salt
2 eggs
2.5 dl wheat flour
1.5 dl of cocoa flour
0.5 teaspoons baking soda
1.5 dl mommy
1. Whisk the butter, sugar and salt. Add the eggs one by one, stirring constantly.
2. Mix flour, cocoa and baking soda. Strain and mix in the butter-sugar mass in small batches. Finally, add the mummy and mix until smooth.
3. Shape the dough into a flat piece, wrap it in cling film and refrigerate for about an hour. Place a piece of dough on the table and roll it into a thin plate like gingerbread.
4. Use a thin-edged glass to cut round biscuits like a pepper mold. Place the biscuits on the baking sheet and bake at 160 degrees for 15 minutes. Let it cool.
Filling:
1 dl butter
4 dl icing sugar
1 dl mommy
Grated peel of 1 lemon
1. Take a bowl and measure in it the butter, lemon zest and icing sugar. Mix them with an electric mixer for a smooth, fluffy filling. Add mummy and stir.
2. Take the cooled biscuit and extrude a lot of mash filling, put another biscuit in a hat and press lightly.
Ruosniemi Mokkapala Brown Sale, Finland (€ 4.48)
As a companion to these delicious and malty biscuits, the chef recommends beer. Ruosniemi Mocha piece Brown Ale’s full-bodied and suffocating world of flavors complements the combination of malt flavors and is also perfect for enjoying with chocolate, for example.