On Runeberg day, it is worth feasting on both tarts and cookies.
Runeberg’s cookies are soft and gooey inside. Roni Lehti
Sunday is an important treat day. Let’s celebrate Runeberg Day then.
– What an incredibly good delicacy runeberg tart is. Why not eat them all year round? The chef laughs once a year Risto Mikkola.
Many homes bake runeberg tarts themselves, but this year Mikkola offers a new kind of delicacy inspired by runeberg tarts.
– Now I’ve gone in a different direction. I made a cookie that remains gooey and juicy on the inside. It’s not about a dry, crunchy cookie, but a soft cake-like delicacy, Mikkola clarifies.
The cookie has the same ingredients as the tart itself: almond, breadcrumbs and raspberry can be found in the recipe. Raspberries are both dried and pureed between cookies.
White chocolate and raspberry go well together. Roni Lehti
However, Mikkola has replaced the icing ring with melted white chocolate. And the cookies don’t taste like alcohol either.
According to Mikkola, the traditional runeberg tart is perfect, but you can bring new delicacies alongside it.
– This is smaller than a regular runeberg tart.
After all, nothing excludes the option of feasting on tarts as well as these cookies developed by Mikkola in February.
Runeberg cookies
250 g of butter
2 dl brown sugar
1.5 dl of sugar
1 tablespoon of vanilla sugar
1 teaspoon of salt
1 teaspoon of baking soda
1/2 tsp baking powder
2 dl wheat flour
2 dl almond powder
1 dl breadcrumbs
1. Heat the oven to 180 degrees. Line baking sheets with baking paper. Measure the butter and sugars into a bowl. Beat with an electric mixer until you get a light foam.
2. Mix the rest of the dry ingredients together, pour into the butter-sugar mixture and quickly beat into a smooth dough.
3. Divide the dough into about 30 pieces and place loosely on the baking sheet. The cookies spread out in the oven, so there is no need to flatten them at all. Leave plenty of space between the dough balls.
4. Bake on the middle level of the oven for about 10-12 minutes until the cookies are golden brown. Let the cookies cool.
Raspberry gel
2 1/2 dl raspberry puree
1/2 tsp agar agar (jelly powder)
1. Put the raspberry puree in a pot and mix in the agar agar powder. Heat to almost boiling.
2. Refrigerate until the puree has solidified. Scoop the solidified puree into a blender and puree until smooth. Put the finished raspberry gel into a piping bag.
White chocolate
100 g of white chocolate
1. melt the white chocolate in a double boiler or microwave, in 20 second cycles and stirring occasionally.
Dried raspberry
200 g of raspberries
1. Put the raspberries in a 70-degree oven overnight to dry. Leave the oven door ajar.
Tip!
If you don’t want to heat the electric oven, you can dry the raspberries, for example, in the afterheat of the sauna or in the baking oven.
Stacking cookies
1. Squeeze the raspberry gel over the cooled cookie and place the cookies opposite each other.
2. Dip one edge of the cookie into the white chocolate.
3. Place on baking paper to cool, sprinkle dried raspberries on top.
Rhum Negrita Dark Signature, country of origin varies (€21.15)
Rum is enjoyed with Runeberg cookies. The secret of the Negrita rum name is far back in history, when the export of rum abroad began in 1880.
The product was popular in the court of the Russian emperor, but it gained special popularity in Spain, where the product was called “Negrita”, a little dark one, after the dark-skinned woman who is still on the label today.
Historically, Negrita has been known as a very strongly flavored and arracky dark rum, perfect for hot drinks and desserts.
In 2013, Negrita was renewed, and now this dark rum is also suitable to be enjoyed on its own.