December

It is time to start preparing for Christmas again. They say "the days are long, but the years are short" and this year that has been exactly the case. We are keeping the decorations minimal again this Christmas, tucked away from curious little hands. I doubt I'll get a chance to do much baking, but a couple of treats are still a must. Like these traditional puff pastry tarts filled with prune jam for which you can find an old recipe right here.

Runeberg's Cake

It has become something of a tradition that I bake a Runeberg's Cake at this time of the year (see my previous versions here and here). Again this cake isn't something I liked growing up; the bitter almond taste was probably not sweet enough for a child's taste buds, but I've grown to appreciate the taste and texture of Runeberg's cake. I must admit, I don't bake much nowadays, but I couldn't miss the opportunity to enjoy this cake once again. 

Runeberg's Cake*

(recipe adapted from Kotiliesi)

1 teaspoon baking powder

130g plain flour

200ml melted butter

150g raw caster sugar

2 eggs

120g finely crumbed gingerbread cookies

100g almond meal

100ml milk

raspberry jam

60g icing sugar

1 tablespoon water

* You can moisturise the cake after baking with some water and liquor, if you like. 

1. Preheat the oven to 200C, grease a loaf tin and line it with baking paper.

2. Mix baking powder with the flour and set aside.

3. In a separate bowl, beat butter and sugar. Add eggs, one by one, beating well after each addition.

4. Mix in the cookie crumb and almond meal. Add flour mixture and milk and stir until smooth.

5. Pour into the prepared tin and bake for approximately 45 minutes or until a tester comes out clean. Leave to cool in the tin, then turn (upside down) onto a wire rack. Mix icing sugar with water into a smooth paste. Once cooled, decorate with raspberry jam and icing sugar. 

Go To Recipe: Blueberry Friand Slice

I am hardly experimental when it comes to baking something to a party or unexpected guests, especially if there isn't much notice. I don't generally like to offer just something I've bought, so having a few go-to, no-fail recipes (savoury as well as sweet) is a must. I need to trust these recipes will turn out good every time and it's helpful if they are not only easy, but also something I usually have ingredients for. 

This blueberry friand slice is my new go-to recipe. It is just so simple to make, turns out well every time and is even freezable for those days when you simply don't have any time to bake or even go to the store. It reminds me of  the Finnish blueberry tart, but the recipe is quite different (with the addition of almond meal) and these slices are so moist I wouldn't serve them with anything but a light dusting of icing sugar. 

Blueberry Friand Slice

(Recipe adapted from taste.com.au)

195g pure icing sugar

75g plain flour

1/4 teaspoon baking powder

110g almond meal

1/4 teaspoon pure ground vanilla (or 1 teaspoon vanilla extract)

150g butter, melted and cooled

4 egg whites, whisked

150g blueberries (I used frozen)

icing sugar, to serve

1. Preheat the oven to 180C and grease a 16cm x 26cm slice pan. Line the pan with baking paper allowing some overhang. 

2. In a large bowl, sieve sugar, flour and baking powder. Add almond meal and vanilla. Stir in the butter and the egg whites. 

3. Pour the batter into the prepared tin and sprinkle with blueberries. Bake for 30 minutes, then leave to cool before cutting. Dust with icing sugar to serve.

Sour Cream Cake

I don't bake much nowadays... mostly because I don't have a particular craving for sweets and my husband is quite happy to just have some fresh fruit for dessert. Summer is almost here and although I'm planning to bake some Christmas treats (ginger bread cookies are already stashed in the freezer), I will most likely bake even less.

Today's baking was prompted by a past-its-best-before-date cream I had in the fridge. I remembered mum mentioning "sour" cream was perfect for baking particular cakes, so of course I had to find a recipe and give it a go. Really this is just an ordinary sponge cake, but delicious nevertheless. You may know by now that I'm not into fiddly baking; decorations, fondants and all that, so a completely effortless cake like this one is just my type.

Admittedly the name of this cake can be a bit misleading as it is just normal cream you will need, and not sour cream as we know it in the English speaking countries. Also, the flavour is not particularly sour, even with the addition of lemon zest. I enjoyed an afternoon tea with a thick slice of cake and some fresh strawberries. Perfect for warm spring afternoon.

Sour Cream Cake

(Recipe from Kotiruoka book)

2 large eggs (free-range, organic)

170g (raw) caster sugar

zest of one small lemon

300ml heavy cream

230g plain flour

1 1/2 teaspoon baking powder

icing sugar, to serve

1. Preheat oven to 175C.

2. Beat sugar and eggs until pale and add grated lemon zest.

3. Combine flour and baking powder in a separate bowl and carefully fold this mixture, alternating with the cream, in to sugar and eggs.

4. Pour the mixture into a greased cake tin (mine was about 22cm) and bake for 35-50 minutes, depending on your oven. Dust with icing sugar to serve.

It is almost time...

...for gingerbread

150ml treacle

170g raw caster sugar

250g organic, unsalted butter

3 teaspoons ground cinnamon

3 teaspoons ground ginger

3 teaspoons ground bitter orange (optional)*

1 1/2 teaspoons ground clove

1/4 teaspoons ground pepper

2 free-range, organic eggs

2 teaspoons baking soda

520g plain flour**

* as far as I'm aware, ground bitter orange (spice) is not available in Australia.

** see my rye gingerbread recipe here

  Recipe from Kotiruoka

1. Boil syrup, sugar, half the butter and spices in a saucepan. Turn off the heat, add rest of the butter in small cubes and stir until melted. Leave to cool.

2. Add eggs and baking soda-flour mixture. Stir until smooth, then refrigerate (cover the bowl with a cling wrap) for 8-12 hours.

3. Roll the dough (it is easier to work the dough in small batches) to a thin (2-3mm) disk. Use cookie cutters to cut out shapes and place on baking trays lined with baking paper. Bake in 175C for about 10 minutes, cool on a wired rack. Store in an air-tight container (in the freezer if you're in the Southern Hemisphere).

Easy Apple Tart with Vanilla Custard

We finally had some sun after a few days of rain and it was really warm sitting on the balcony soaking up the rays. A quick and easy apple tart with thick vanilla custard was a perfect afternoon treat for this Sunday. I don't remember making such an easy version of this classic favourite before; just mixing the ingredients in a bowl (no electric beaters or other special equipment needed) and laying apple slices on top. I always serve these types of cakes with vanilla custard (as we do in Finland), but you could substitute with good vanilla ice cream.

Easy Apple Tart with Vanilla Custard

(Recipe adapted from Kotivinkki)

230g plain flour

170g (raw) caster sugar

1/2 tablespoon baking powder

1/4 teaspoon pure ground vanilla

100g butter, melted

200ml sour cream

3 apples, cored and sliced

 cinnamon, to taste

Vanilla Custard

250ml milk 

1 egg yolk

1/2 tablespoon potato flour*

1 tablespoon (raw) caster sugar

1/4  teaspoon pure ground vanilla

* potato starch is sold as potato flour in Australia.

1. Preheat the oven to 200C and grease a pie dish (25cm).

2. Combine flour, sugar, baking powder and vanilla in a bowl. Add melted, cooled butter and sour cream and stir until smooth. Spread on the bottom and sides of the dish (wet spoon works well for this). 

3. Top the base with apple slices and sprinkle with cinnamon (and extra sugar if you wish).

4. Bake for 25-30 minutes or until a tester comes out clean. Leave to cool slightly before serving.

5. For the custard, add all ingredients to a saucepan and whisk well to combine. Place on medium heat, then whisk continuously until the mixture thickens. Take off the heat and serve warm with the apple tart.

Juhannuksen raparperipiirakka - Midsummer's Rhubarb Tart

Finland and other Nordic countries are celebrating Juhannus (Midsummer) this weekend. Although we are in the middle of winter here in Sydney, I felt like making a special treat for the occasion. This rhubarb tart felt quite indulgent, but perfect for a rainy winter's day. Of course it wouldn't be out of place in a summery Finland either.

The recipe reminded me of 'Mamma's Berry Tart', another old favourite of mine, but the base in this rhubarb version was quite different. I used thick Greek yoghurt for the filling and that worked well. The sourness of rhubarb balances the sweet crust.

Juhlimme juhannusta täällä talvisessa Sydneyssä raparperipiirakan voimin. Takana on aika raskas työviikko sairasteluineen, joten piirakkaherkku tuli tarpeeseen. Jatkan viikonloppua viltteihin kääriytyneenä, kirjoja lueskellen ja kuumaa mehua juoden. Ihanaa juhannusta sinne Suomeen!

Midsummer's Rhubarb Tart

(Recipe adapted from Kotiliesi)

150g butter

125g caster sugar

1 egg

50ml water

200g plain flour

1 teaspoon ground cardamom

1/4 teaspoon ground vanilla

1 teaspoon baking powder

250g rhubarb pieces

40g caster sugar

2 eggs

200g thick Greek yoghurt, strained

1/4 teaspoon ground vanilla

1. Preheat the oven to 200C and grease a pie dish (25cm). 

2. Beat soft butter and sugar in a bowl. Add egg, water and flour mixture. Stir well to combine. Spread the mixture on the bottom and the sides of the dish.

3. Spread rhubarb pieces on the bottom of the base and sprinkle sugar on top. Whisk eggs and yoghurt in a bowl, flavour with vanilla. Spread this mixture evenly on top of the rhubarb. Bake for about 30 minutes or until the crust is golden and the filling has set. Leave to cool before serving. You could serve this with vanilla ice cream, but I think it was sweet enough on its own.

Other Midsummer treats : Crepe cake  

Synttärileivokset - Birthday Cakes

We celebrated husband's birthday today with these little cakes. A simple Swiss roll filled with raspberry and apple jam, topped with vanilla flavoured cream and fresh strawberries. Perfect treat to end an unforgettable day.

Birthday Cakes

(makes about 10 individual cakes)

3 large or 4 small eggs

85g (raw) caster sugar

30g plain flour

35g potato flour*

1 teaspoon baking powder

150-200g raspberries

1 apple, peeled and grated

2 tablespoons (raw) caster sugar

300ml cream

pure ground vanilla

1 tablespoon (raw) caster sugar

fresh strawberries

*In Australia, potato starch is sold as potato flour. Available at Coles and most speciality stores. 

1. Preheat the oven to 225C and line a cookie tray (15cm x 10cm) with baking paper.

2. Beat sugar and eggs until light and fluffy. Combine dry ingredients and gently add them through a sieve. Fold to combine. Pour the batter onto the tray and bake for 5-7 minutes, until golden brown.

3. Place a clean sheet of baking paper on the kitchen bench and sprinkle the paper with sugar. Turn the baked cake onto the paper and peel off the paper. 

4. Combine raspberries, apple and sugar and sieve to get rid of excess liquid. Spread the jam onto the cake, then roll tightly (using the paper) leaving the seam underneath. Wrap in plastic and refrigerate for an hour or two. 

5. Flavour the cream with vanilla and sugar and whip to soft peaks. Cut the roll to pieces and top each piece with cream and strawberries. Serve immediately. The roll can be frozen (filled, not topped).

Retro Mother's Day Cake

It was another warm and sunny day here on the Northern beaches of Sydney yesterday. We enjoyed a BBQ lunch on our balcony with my husband's parents and I had made this retro cake for dessert. My mum used to make these types of cakes for every birthday (or any other celebration) and I remember how much I loved them back then.

This cake, known simply as "täytekakku" (täyte=filling, kakku=cake), is made of a sponge cake, cut in layers, filled with fruit and topped with whipped cream and fruit (mum would sometimes use lollies for kids' birthday cakes). Like most Finnish desserts, it is not overly sweet and despite the cream topping, it's not heavy at all. 

As you can see, I went all out with 80's style fruit decorations and even added a colourful tray. I am definitely not one to make fiddly fondant decorations, but cutting up fruit and sticking them in cream even I can handle. This cake was as tasty as I remembered from my childhood and a perfect dessert for such a nice day.

Täytekakku

4 large eggs

185g caster sugar

130g plain flour

1 teaspoon baking powder

2-3 big tablespoons unsweetened applesauce

1 tablespoon pineapple juice

1 banana

1 x tin pineapple pieces

1 x tin sliced peaches, cut in small pieces

300ml cream

1 teaspoon caster sugar

1/4 teaspoons ground vanilla or 1 teaspoon vanilla extract

fruit of choice for decoration

1. Beat eggs and sugar until light and fluffy. Combine flour and baking powder in a separate bowl and add to egg-sugar mixture through a sieve. Gently stir to combine. Pour the mixture to a greased and floured tin and bake in 175C for 25-30 minutes.

2. Cut the cooled down cake in 3 layers. Moisten the first two layers with apple sauce and pineapple juice mixture OR with plain milk. Top these two layers with mashed banana, pineapple and peach mixture and place the final layer on top.

3. Sweeten the cream with sugar and vanilla and whip until soft, but stiff enough to stay on the cake. Spread the cream all over the cake and decorate with fruit. Store in the fridge before serving. 

Tippaleipä for Vappu

 

Next week, Finland (and many other countries, for that matter) is celebrating May Day or vappu, as we call it in Finnish. I've written about this spring carnival before, here. This year I didn't make sima (mead) or doughnuts, but another traditional vappu treat, tippaleipä ('drop bread' also known as funnel cake). These pastries are actually much like deep-fried pancakes and not very sweet at all. They are relatively quick to make and end up being quite light despite being deep fried in oil. For someone like me, who is terrified of deep-frying and only ever makes (or eats) deep-fried anything once or twice a year, tippaleipä is an easy and safe option. A word of warning, however, these are as quick and easy to eat as they are to make!

Hauskaa vappua! Happy May Day!

 Tippaleipä

(makes 10-15)

4 eggs

2 tablespoons caster sugar

200ml milk

1/2 teaspoon salt

1/4 pure ground vanilla or 1 teaspoon vanilla extract

260g plain flour

1 teaspoon baking powder

1 litre canola oil, for frying

icing sugar, for serving

1.Break the eggs in a bowl and whisk in the sugar. Add the rest of the ingredients and whisk into a smooth dough. 

2. Heat oil in a pot and place a metal ring (or you can use a deep ladle) into the oil. Scoop the dough into a piping bag (you may have to work in two batches). 

3. Once the oil is hot, pipe the dough into the ring making little figures of eight. Fry for a minute or two on each side, until golden. Transfer to a plate lined with kitchen paper to soak the extra oil. Dust with icing sugar before serving.

Hot Cross Buns

We woke up to a cooler morning this Good Friday, so it was a perfect time to bake a fresh batch of Hot Cross Buns. I followed this recipe almost to a T, with a few adaptations as marked below. They're a little time consuming to make, but well worth the effort. Hot Cross Buns are best eaten fresh and my husband likes to slather them with butter.

Wish you all a nice Easter long weekend!

 

 Hot Cross Buns

(recipe from taste.com.au)

(makes 12)

1 tablespoon dried yeast

1 teaspoon raw caster sugar

185ml warm milk (organic, full cream)

125ml cold milk (organic, full cream)

50g butter, melted (organic, unsalted)

1 egg, lightly whisked (large, free-range, organic)

525g plain flour

200g sultanas

70g raw caster sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground  cardamom

1/4 teaspoon ground clove

tiny pinch of salt

75g plain flour

5-6 tablespoons water

2 tablespoons water

2 tablespoons raw caster sugar

1. Whisk dried yeast, sugar and warm milk in bowl. Leave for 10 minutes or until frothy. Whisk in cold milk, butter and egg.

2. Combine flour, sultanas, sugar, spices and salt in a large bowl. Make a well in the middle and add yeast mixture. Stir with a wooden spoon, then knead with hand for about ten minutes until you get a smooth and elastic dough. 

3. Place the dough in a bowl, cover with tea towel and leave to double in size.

4. Shape the dough into buns. Punch down the dough, then knead for a couple of minutes and divide into 12 portions. Roll each portion into a smooth bun. Grease a 16cm x 26cm tin with butter and place the buns, side by side, into the tin. Cover the tin with a tea towel and leave for about half an hour.

5. Preheat oven to 200C. Combine flour and water in a bowl and whisk into a smooth paste. Spoon the paste into a piping bag and decorate the buns with a cross pattern. Bake for 10 minutes in 200C oven, then lower the heat to 160C and continue to bake for about 20 minutes or until golden.

6. Heat water and sugar in a small saucepan and let simmer for a few minutes until the syrup thickens. Brush the hot buns with the syrup and leave to cool on a wire rack for a few minutes before serving.

 

Tiger Cake (Marble Cake)

I had a chance to bake some traditional cakes (knowing they'd get eaten) whilst my parents were visiting us the other week. Tiger cake, as it is known in Finland, didn't used to be my favourite growing up, but I've finally discovered the joy of these simple 'coffee cakes' Finns love so much.
It's these traditional recipes I'm most fond of: basic ingredients and no fancy machinery needed.

 Tiger Cake

200g butter (organic)

160g raw caster sugar

3 eggs (large, free-range, organic)

1/4 teaspoon pure ground vanilla

2 teaspoons baking powder

190g plain flour

2 tablespoons unsweetened cocoa powder

2 tablespoons milk (full cream, organic)

1. Beat soft butter and sugar in a bowl. Add eggs beating well after each addition. 

2. Mix vanilla, baking powder and flour in a separate bowl. Sieve this mixture into the same bowl with butter/eggs/sugar and fold carefully to combine. 

3. Take 1/3 of the mixture into another bowl. Add cocoa powder and milk and stir to combine. 

4. Pour 1/3 of the white mixture into a greased cake tin, add a layer of cocoa mixture in between and top with the rest of the dough. 'Prick' the dough with a fork to create the marbling. 

5. Bake in preheated oven (175C) for about 45-50 minutes. Cool on a wire rack before serving.

Laskiaispullat - Shrove Tuesday Buns

Happy Shrove Tuesday!

Shrove Tuesday (Laskiaistiistai) buns filled with jam (or marzipan) and whipped cream are a traditional treat in Finland and all over Scandinavia. These buns used to be my favourite as a child and they still taste pretty good! I love the smell of freshly baked pulla (Finnish for bun) - it always reminds me of home where mum used to bake fresh pulla on most Saturday mornings.

Wish you all a delicious Shrove Tuesday!

Laskiaispulla*

500ml milk (organic, full cream), heated to about 42C

50g fresh yeast or 22g (about 4 teaspoons) dry active yeast

1 egg (large, free-range, organic)

a small pinch of salt

1 tablespoon ground cardamom

160g raw caster sugar

1 tablespoon raw vanilla sugar (with pure vanilla)

about 700g-800g plain flour

200g melted, cooled butter (organic)

1 egg (free-range, organic), for brushing

pearl sugar, for sprinkling

300ml heavy cream

2 teaspoons pure vanilla sugar

raspberry jam or marzipan

* Healthier, modernised version here.

1. If using dry yeast, mix it with a tablespoon of flour and add to warm milk. Stir until dissolved. 

2. Using a wooden fork or spoon, whisk in the egg, sugar and spices. 

3. Start adding flour bit by bit, whisking well the whole time. Knead using your hand after the dough gets thicker. Add melted butter and knead well until you have a soft, smooth dough that doesn't stick to your hand. Leave to rest, covered with a tea towel, until doubled in size.

4. Bake the dough into small round buns and arrange on baking sheets lined with baking paper. Be careful not to crowd the sheets (I spread mine on four baking trays). Cover the buns with tea towels and leave to rest for a further 30 minutes.

5. Preheat the oven to 200-225C.

6. Just before baking, brush the buns with egg (whisked in a bowl beforehand) and sprinkle with pearl sugar. Bake the buns in the middle rack, one tray at a time. Cool on a wire rack covered with a tea towel.

7. Whip the cream until pretty thick. Flavour with vanilla sugar. Cut the top of the buns with a serrated knife and spoon jam and cream on bottom part of the buns. Top with the "lid" and enjoy. 

8. Store the remaining buns in thick freezer bags in the freezer. Please note that this amount will make about 30 buns (depending on the size you make), but the filling will only make enough for about 10 buns.

Runeberg's Torte

Happy Runeberg's Day!

Runeberg's torte are traditionally served only once a year, on Runeberg's Day, to celebrate Finland's national poet. These cakes are flavoured with almond meal and gingerbread cookies (and rum, which I didn't have) and topped with raspberry jam and icing. They are such a special treat and I was so happy to serve these to my Finnish friend visiting yesterday. What a perfect start for the new month!

Runeberg's Torte

(makes 10-12)

150g butter (organic)

150ml (about 120g) (raw) sugar

2 eggs (free-range, organic)

100ml (organic, unsweetened) apple sauce

150ml (about 100g) plain flour

100ml (about 50g) almond meal

150ml (about 90g) gingerbread crumbs

1 teaspoon baking powder

raspberry jam

60g icing sugar

1/2 tablespoon hot water

1. Beat soft butter and sugar in a bowl. Add eggs beating well after each one.

2. Add apple sauce and fold in the dry ingredients (mixed together first in a separate bowl).

3. Spoon the batter into cupcake molds and bake in 190C for about 15-20 minutes. Let cool.

4. Mix icing sugar and hot water in a bowl until you have a smooth, thick paste. Press a small dent in the middle of each cake and top with jam. Pipe a thin layer of icing sugar around the centre.

 

Hilloviipaleet - Jam Slice Cookies

One of my favourite treats as a kid (and there were quite a few!) used to be "hilloviipaleet" or jam slices, as it would translate in English. Mum wouldn't make them very often, in fact not nearly often enough, and that made them even more special and tasty. Last weekend I baked a batch of these cookies and had a taste for the first time in about 15 years. They were as good as I remembered, if not better, flavoured with a touch of nostalgia.

I packed two boxes to bring with me to my 88 year old swimming buddy, whom I meet every morning at the local pool. The cookies were a small gift for all the little tokens he has given me and he seemed very happy indeed to receive them.

 

Hilloviipaleet

(makes 30-40 cookies)

200g butter (organic)

85g (raw) sugar

1 egg (free-range, organic)

1 teaspoon baking powder

250g plain flour

1/4 teaspoon pure ground vanilla

raspberry jam

60g icing sugar

about 1 1/2 tablespoons hot water

1. Beat soft butter and sugar with electric beaters until fluffy and pale. Add egg and use electric beaters to combine. Mix dry ingredients in a separate bowl and stir quickly to form a smooth dough. Cover the bowl with cling wrap and refrigerate for half an hour.

2. Line two baking trays with baking paper. Preheat the oven to 175C. 

3. Divide the chilled dough in four pieces and shape the pieces to long (30cm) bars. Flatten the bars slightly and make a "well" in middle, running lengthwise along the whole bar. Fill the well with jam.

4. Bake the cookies for 15-20 minutes (depending on your oven) until golden. Leave to cool.

5. Combine icing sugar and hot water in a bowl and stir well to form a smooth, glossy paste. Spoon the paste into a piping bag and pipe along the jam edges on cool cookies. Cut the bars into about 2 1/2 cm pieces. These can be stored in the fridge or freezer in an airtight container.

 

Rye Gingerbread Cookies

Here's the recipe for those rye ginger bread cookies I promised! I love the dark, moody tone that rye flour gives to the dough and of course the dark treacle and the traditional spices add to that. 

Hope you enjoy!

Rye Gingerbread Cookies

(makes 30-50 cookies)

(recipe from Pirkka.fi)

125g (organic unsalted) butter

85g raw sugar

100ml dark treacle syrup

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground bitter orange spice (optional)*

1/2 teaspoon ground clove

1 (organic) egg

about 250g rye flour

1 teaspoon baking soda

rye flour or plain flour for baking

* this is a spice commonly used in Scandinavian baking, but can be difficult to find elsewhere. You can leave it out, if you don't have it.

1. Combine butter, sugar, treacle and spices in a saucepan. Bring to boil then leave to cool. 

2. Add egg. Combine rye flour and soda and add to the mix. Stir until smooth then leave, covered, in the fridge overnight.

3. Work the dough in batches, rolling in to thin discs, then using cookie cutters to cut out shapes. Place the cookies on baking sheets lined with baking paper and bake in 200C for about 8 minutes.

4. Cool on a wire rack, store in airtight containers (or in the freezer to keep them crisp).

Suklaaviipaleet - Chocolate Biscuit Slice

The festive season is moving in and I'm making the most of the cooler weather to bake treats for later. These chocolate biscuit slices are a childhood favourite and I am excited to share the recipe with you!

Pikkujoulukausi lähestyy, joten käytän viileämmät ilmat hyväksi leipomalla herkkuja valmiiksi pakastimeen. Suklaaviipaleet ovat lapsuusajan herkku joita ei ole tullut leivottua pitkään aikaan. Vihdoin sai herkutella näilläkin!

Chocolate Biscuit Slice
(recipe adapted from pirkka.fi)

150g (unsalted, organic) butter

75g raw caster sugar

35g raw vanilla sugar
2 tablespoons treacle or dark syrup
1 egg + 1 egg for brushing
210g plain flour
1 teaspoon baking powder

1 teaspoon ground cinnamon

2 tablespoons unsweetened, dark cacao

pearl sugar, for topping

1. Preheat the oven to 175C and line two baking trays with baking paper.

2. Beat soft butter, sugar and syrup until light and creamy. Beat in one egg, then add the mixed dry ingredients. Mix well to combine into a smooth dough. 

3. Divide the dough into four portions. Roll each portion into a long bar, then press slightly to flatten. Place the bars on baking trays (2 on each), brush with egg and sprinkle with pearl sugar. 

4. Bake for 15 minutes. Remove from the oven and immediately cut the bars into slices (diagonal shape is traditional for these biscuits), then leave to cool completely. Store in an airtight container, preferably in the freezer.