Lusikkaleivät (Finnish Spoon Cookies) Recipe
Lusikkaleivät is a legendary cookie that has found a wonderful way to change the flavor without changing the ingredients in the classic butter cookie recipe. After a long time, it made me ask to myself that "Why haven't we thought of this?" and "I wish this recipe was ours." It was a recipe that made me think. A recipe that I admire with mild jealousy is lusikkaleivät.
If I am not mistaken, the last time I experienced such envy was when I cooked nigvziani badrijani recipe. Frankly, I would like to have known and eaten both recipes since my childhood. Let's go to the consolation chapter and let's say it's too late. I may have never met or even eaten. Thanks for that too.
Lusikkaleivät is a Finnish cookie. There is no special ingredient. It resembles bakery style butter cookies in terms of appearance and ingredients. But it has a very different and heartwarming flavor. What provides this is not the ingredints used, but the method of using the butter. Before using the butter, it is burned as we usually do before pouring it on salty foods. Burnt butter adds incredible flavor to the cookie. At first I thought it would make its taste and smell heavy, but it proved me wrong.
Lusikkaleivät gets its name from the way it is shaped with a teaspoon (for Turkish people, a dessert spoon). I read in an English source that Lusikkaleivät means spoon bread, but when I checked it in the dictionary, I saw that it translated lusikkaleivät as spoon. I looked at the bread, it means leipa. When I was wondering if leivät is the plural form of leipa, I was almost about to decide to enroll in a Finnish course, I left it there. But yes, leivät is the plural form of leipa. So lusikkaleivät means spoon breads. Finnish is also a difficult language. The most challenging thing for me in languages is having to memorize a new word for each different situation. Look how nice it is in English, you put -s at the end of the word, in Turkish you put -ler -lar and make the word plural. The Finns have gone and changed the word. While learning the word, you have to learn the singular separately and the plural separately... I'm not learning, you lost. I hope lusikkaleivät is not an exception word in Finnish and I did not say all that for a single word. If those who know Finnish please share it in the comments section.
The recipe actually uses marmalade for the inbetween. When I say marmalade, it is not our style of marmalade, but a jelly-like jam of European countries and US. Since our marmalade is not in a consistency that can stand between two cookies without flowing in our jam, I prepared a filling with a consistency close to the aforementioned marmalade with the support of starch. If you can find the jam/marmalade I mentioned where you live, you can use any kind you want.
After Lusikkaleivät is prepared, it is usually covered with granulated sugar. Sprinkling powdered sugar on top is also not uncommon, but it is rarer. I preferred powdered sugar because I don't like crunchy granulated sugar on cookies. You can also make a choice according to your own taste.
By the way, one good thing about the recipe is that it doesn't contain eggs. With this feature, it is a great alternative for those who are allergic to eggs and are looking for egg-free recipes.
Enjoy the recipe...
- 100 g of butter,
- 1/2 cup of powdered sugar,
- 1.5 cups of flour,
- 1 teaspoon of baking soda,
- Vanilla with the tip of the knife,
- Extra powdered sugar for topping.
- 1 cup of fruit puree,
- 1 tablespoon of sugar,
- 1 tablespoon of cornstarch,
- 1/4 cup of water.
- Fry the butter in a saucepan until it turns brown,
- Strain it through a very fine strainer, take it into a mixing bowl and leave it until it comes to room temperature,
- For the filling, take the fruit puree in a sauce pan and add the sugar,
- Mix the water and starch in a separate cup and add it to the sauce pan,
- Cook over low heat, stirring constantly, until it thickens and the starch taste disappears, and then remove from the heat,
- When it comes to room temperature, add powdered sugar, vanilla and baking soda to the butter and mix,
- Add the flour little by little and mix until you get a shapeable consistency,
- Take pieces of the mixture with a dessert spoon and press them into the dessert spoon, scrape them out of the spoon (without changing its shape) and place them on a baking tray lined with greaseproof paper,
- Bake them in a preheated oven at 180 degrees until they crack,
- Remove from the oven and wait for them to cool completely,
- Take one, put a teaspoon of filling on its flat surface, place the other one on top of it and make it into a sandwich,
- Combine the other cookies in the same way,
- Sprinkle them with powdered sugar.