The Swedes call it “fika” and for the rest of us it means a coffee break with something sweet to eat, ideally spent in good company. But trust the Swedes to find a simple and elegant way to flat pack a monster sentence in to simple four letters.
We enjoyed a sunny Sunday fika above London rooftops with a cafetière of fresh coffee, some spoon biscuits, as the perfect fika must include at least one item you can dunk in your coffee, a raspberry tart and lots of laughter. Perfect.
- 200g butter
- 150ml caster sugar
- 2 tsp vanilla sugar or a splash of vanilla extract
- 450ml flour
- 1 tsp baking soda
- Raspberry jam is the traditional filling, but lemon curd or apricot jam work really well too but they taste very nice without any filling at all, if like us you realise the lack of jam in the house a little too late.
- Some icing sugar for dusting
- Heat the oven to 175c
- Melt the butter in a saucepan and bring to boil and let it simmer for a short while, but be careful not to let it burn. Remove from heat and add the sugar, mix well and let it cool down.
- Mix the flour and baking soda and sift the flour it in the cooled down butter. Once fully combined take teaspoon full of dough at the time, press it tightly into the spoon and then slide carefully on to parchment covered baking tray.
- Bake for around 10 minutes
- Once the cookies have cooled down, spread jam into a flat side of the cookie and press another one on top, dust with icing sugar. We skipped the last part and just had our biscuits without the filling (as we were greedy and too lazy to go and buy jam!). The biscuits were melt in your mouth delicious but for extra oomph and elegance it’s worth doing it properly.
Top Tip: pick an old-fashioned deep teaspoon for the best results.