These is a traditional delicacy from the Lapland. Those Combs are a cross over between shortbread and English buttermilk scones. If you roll them very thin and make them small they are more in the cookie section, if you make the original 5 cm x 10 cm x 0.5 cm (or even thicker) it is more in the pastry domain. The ones you can find in the shop are more like pastry. Despite not being traditional, they go nicely with cream cheese and strawberry yam. Some recipes use baking powde

First of all, this is not a bread, but cookies. Wilhelmina bread has a caramel taste and a nice crunch. The secret lies in the dark syrup used. Dark syrup was produced in Finland already in the 1800 in Töölö in Helsinki to avoid the expensive import of sugar for the sugar-loving Finns. The first time I tasted Wilhemina bread was in Turku and I did not rest till I found out the name and the recipe. Since then, it has become one of my favorite cookies: Fast, good and easy. Not

These pieces are typical “Swedish grandmother” cookies. They taste of almond and raspberry and fit perfectly to a nice strong coffee. You can also use another yam, but the “classical”  version is made with raspberry yam. Ingredients: 200 g Soft butter 1 ½ dl Sugar 1 Egg 4 dl Flour 1 Teaspoon Baking powder Bitter-almond aroma 200 g Raspberry yam 2 dl Powder sugar 1 Tablespoon water Instructions: Beat the soft butter and sugar until foamy. Add the egg and beat it in. Add the fl

Even if this those cookies are called “cakes”, they are small round cookies. They can be baked with cream or sour-cream. The recipe here is from the “Kotiruoka” (Home-Food) book from 1945 17th edition, but I read that the oldest recipe dates back to 1910. The cakes are named after Hanna Rehnbäck (in Finnish: Reinilä) (1877-1935) from Raahe. Raahe is a beautiful old town at the west coast of Finland where many old wooden houses still exist. She was a “kotitalous” teacher and d