Sticky buns and spices

With three days to go until Cinnamon Bun Day, I thought it might be a good time to refresh the sourdough starter and stock up on some of those all important spices, cinnamon and cardamom. A whole day designated for sweet nordic baked goodies? Yes indeed.

Over the blogging years I’ve done quite a few posts on variations of these delicious little morsels. If you are new to and are keen to give them a try, or perhaps need a refresher on how to twist or bake them. There are a few posts to choose from.

How to twist your kanelbullar, and my favourite recipe can be found here. 

Nordic Almond Rusks…to go with my reindeer sweater

Nordic Almond Rusks || cityhippyfarmgirl

My mum gave me this book last Christmas, The Nordic Cookbook. It was one of those presents where you unwrap it and have a small excited titter just on running your fingers over the front cover. (Much like the time when she gave me a Figgio plate without knowing what it is was, just knowing that I would like it.)

On reading the book, I wasn’t disappointed. Skimming the pages, and I feel like I’m sitting in some snug Nordic kitchen drinking tea…

…there’s a soft snow gently coming down outside, the kids are calmly playing a board game, while we all wear (similar in pattern) knitted reindeer sweaters. With a tidy plateful of almond bars on the kitchen counter I reach for one to deftly dunk into my steaming mug of tea, I catch a cheeky smile from my loving partner across the subtly decorated effortless styled room…

Ahh, wait. Hang on a sec, seems I got carried away. That last part must have been an IKEA catalogue I’d seen.

Back to the chaos of reality.

The kids are tearing around laser blammering each other, the dog is sinking her puppy teeth into a couch leg once more. Everything is completely mismatched, the autumn weather is unseasonably warm for this time of year (thank you climate change), partner has disappeared under several piles of washing needing somehow to be dried before tomorrow, and tea may yet have to be rewarmed (again) due to distractions and time constraints of drinking it hot within a 15 minute advisable time frame. (Tepid at best on a regular basis.)

Thankfully I’ve been playing with my own Nordic Almond Rusk recipe, and no one has managed to break the Figgio (as yet.)

Nordic almond rusk || cityhippyfarmgirl

Nordic Almond Bars

150g softened butter

150g sugar

150g almond meal

2 tablespoons of honey

2 eggs

300g (2 cups) plain flour

1 tsp baking powder

1/2 tsp almond aroma * (if you love it, omit if you don’t)

Mix all ingredients together in a large bowl. Then give a quick knead on a lightly floured surface.

Divide mixture into three even fat log shaped rolls, lay on a lined baking tray and bake at 200C for approximately 25 minutes. Take logs out, and allow them to cool (this part is important) for about 20 minutes. Lower the oven temperature to 180C, then carefully slice on the diagonal with a serrated bread knife, and lay them back on the tray.

Continue to bake for a further 15-20 minutes or until just a light golden. Swapping sides mid way through.

Eating these will guarantee crumbs on any nordic themed reindeer sweaters.