August 12, 2012

A Little Greenhouse and Aunt Hanna's Cookies

It's been a rainy weekend here in Sydney, but when the sun did peek through the clouds I grabbed my camera and went back to the balcony to snap some more photos. I set up this little greenhouse with a few succulents and I just love how it looks on our balcony table. You really can't go wrong with succulents, they are probably out there with the easiest plants to take care of and it's definitely a bonus that they look so darn cute too! 

Today I got back in the kitchen to bake some more traditional Finnish treats for my husband. In case you are wondering where this baking frenzy is stemming from, I think it's merely an urge to connect with my home in Finland. I'm baking treats I grew up with, like these cookies that I remember from my childhood. My granny used to have a cookie stash in the attic and I remember sneaking up there looking for a sweet treat. These are the memories and traditions I want to keep with me and one day pass on to my children.

These cookies are commonly known in Finland as Aunt Hanna's cookies. I don't know who aunt Hanna was and why the cookies are named after her, but it doesn't make them any less loved. They are super simple to make and use ingredients you are likely to have at home at all times.

Aunt Hanna's Cookies

150g (organic, unsalted) butter
200g (raw) caster sugar
150ml (organic) cream*
2 teaspoons baking powder
250g (organic) potato starch**
300g (organic) plain flour

* light or heavy as long as it is meant for baking

** In Australia potato starch is often sold as potato flour

1. Melt the butter and leave to cool.

2. Add sugar and cream to the cool butter.

3. Combine baking powder, potato starch and flour and add the mixture through a sieve to the bowl with the rest of the ingredients. Mix well into a smooth dough.

4. Leave the dough to rest in a cool place for about half an hour. In the meanwhile, preheat the oven to 175C and prepare 2-3 cookie trays lined with baking paper.

5. Shape the dough into thin rolls and cut into even sized pieces. Roll each piece into a small ball and press with a fork to give the cookie its traditional pattern. Place the cookies on the trays and bake for 15-20 minutes or until golden. Cool on a wire rack and store in an airtight container or in the freezer.