Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones, Johanna Kindvall Read Free Book Online Page B

of a double boiler, or in a clean heatproof bowl placed in a saucepan of barely simmering water. Remove from the heat and set aside.
    In a separate bowl, cream together the butter, sugar, and egg yolk until the batter is well blended and smooth. Stir in the rum and fold in the melted chocolate until you get a smooth and even batter.
    When the cookie rounds are completely cool, spread a bit of the buttercream filling on the flat part of each cookie. Make sure that there is slightly more filling in the middle of the cookie, to form a slight mound. Place the cookies on a plate and then put in the refrigerator or freezer, uncovered, until the filling is stiff, about 15 to 30 minutes.
    To prepare the topping, melt the chocolate in the top of a double boiler, or in a clean heatproof bowl placed in a saucepan of barely simmering water. Carefully dip each cookie into the chocolate so that the buttercream filling is covered and set aside on the counter or on a plate until the topping hardens.

kokostoppar
    COCONUT PEAKS
    makes 25 to 30 cookies
    Kokostoppar are the Swedish version of a classic coconut macaroon and most certainly a staple on the fika cookie platter. This is a recipe that works well with many variations. For a twist, try adding a teaspoon of freshly grated ginger or dipping the tips in dark chocolate. These are also gluten-free.
    3½ tablespoons (1.75 ounces, 50 grams) unsalted butter
    2 eggs
    ⅔ cup (4.67 ounces, 132 grams) natural cane sugar
    2¼ cups (6.75 ounces, 191 grams) unsweetened shredded coconut
    ¼ teaspoon salt
    Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat
    In a saucepan, melt the butter. Remove from the heat and set aside.
    In a bowl, lightly whisk together the eggs and sugar. Fold in the coconut and salt and the slightly cooled butter. Let the batter sit for about 15 minutes.
    Scoop tablespoon-size portions of the batter onto the baking sheet and shape them into peaked mounds.
    Bake for 10 to 12 minutes, until the cookies are a light golden brown. Remove from the oven and let cool.
    Store in an airtight container.

chokladbollar
    CHOCOLATE BALLS
    makes 20 to 25 balls
    In the Swedish kitchen you can never be afraid of butter. This recipe is all about butter … and a little chocolate. Although they are served at most Swedish cafés, chokladbollar are very popular for making at home because they are so easy. Because they’re so commonplace, you can almost judge an entire café based on the quality of their chokladbollar; a good one has a creamy chocolate texture, offset by the chewiness of the oats. Made with oats, they’re also gluten-free.
    2 cups (7 ounces, 198 grams) rolled oats
    ½ cup (4 ounces, 113 grams) unsalted butter, room temperature
    ¼ cup (1.75 ounces, 50 grams) natural cane sugar
    ¼ cup (.75 ounce, 21 grams) unsweetened cocoa powder
    1 teaspoon pure vanilla extract
    ½ teaspoon salt
    About ½ cup (1.5 ounces, 42 grams) shredded coconut
    In a food processor, pulse the oats into a coarse meal. You want just 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, as they are better for the final texture of the chocolate balls.
    In a bowl, cream together the butter and sugar. Add the cocoa powder and vanilla and cream together until well blended; then add the oats and the salt. Using your hands, mix all of the ingredients together.
    Roll the mixture into small balls, about a tablespoon for each one. Roll each ball in the shredded coconut until fully coated.
    Store in an airtight container in the refrigerator, or in the freezer for longer periods.

kladdkaka
    STICKY CHOCOLATE CAKE
    makes one 9-inch (23-centimeter) cake
    The direct translation for “kladdkaka” is “sticky cake.” You don’t need much more of a descriptor than that. Kladdkaka is one of the basics of Swedish home baking, the kind of recipe that you memorize and can make at