The name might sound complicated but it literally means ‘oatmeal cookie’. And that is all it is: nothing more and nothing less. It is an easy to make, nice and basic cookie for every day. The kaeraküpsis cookie from Estonia is made from oats, a cereal that grows well in the cooler climates and is used in many Nordic and Baltic dishes. I baked this cookie before a short trip to Tallinn, the capital of Estonia and it did not make me expect much of the Estonian cuisine. But I was happily surprised by the wonderful food I found! I ate in beautiful restaurants that work with fresh, local and traditional products prepared in modern, imaginative ways. I tasted the tastiest, lightest rye bread that I have ever eaten, nibbled on subtly marinated and salted meat, fish and vegetables. I was served the freshest fish – cooked to perfection – and had my first taste of reindeer moss. I won’t judge a cuisine by its cookies ever again!
Kaeraküpsis cookie from Estonia
For about 18 cookies
80 grams (⅓ cup) unsalted butter
250 grams (2 ¾ cups) oatmeal
100 grams (¾ cup) flour
100 grams (½ cup) sugar
1 teaspoon baking powder
pinch of salt
80 grams (⅓ cup) honey
¼ teaspoon vanilla essence
40 grams (¼ cup) yellow raisins
Melt the butter and leave to cool slightly.
In a bowl, mix the oatmeal with the flour, sugar, baking powder and salt.
Add the honey, the egg, the vanilla essence and the butter.
Add the raisins and mix well. Cover and leave to rest for about 30 mins.
Preheat the oven to 180°C / 350°F. Roll little balls of about 25 grams each of the dough. I found this works best if you wet your hands with a little bit of water. It prevents the dough sticking to your hands too much. Put them on a cookie sheet covered with baking paper and press them to make them a little bit flatter. I covered up the raisins on top of the cookies with some of the oatmeal mixture to prevent them from burning. Bake the cookies in the middle of the oven for about 20 mins. until golden brown. Leave to cool on the cookie sheet.
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