On a recent Ikea trip, I really do love Ikea, I picked up a cheap little baking book called Fika. It’s produced by Ikea and is a seriously good purchase at just seven quid. The photography is amazing, each recipe has in ingredients laid out in cool shapes and patterns.
Fika is a Swedish word for a quick coffee break, but it’s as much a state of mind as it is an excuse to get away from work for a bit. Coffee is usually accompanied by little biscuits or pastries and this book is chock full of sound recipes for making up your own selection.
This is one my sister has tried a few times and I have eaten way more than my fair share of. They are delightful little morsels of chocolate biscuit rolled with Meringue. Devilishly addictive.
225ml Plain Flour
50ml Cocoa Powder
50ml Caster Sugar
1 Egg Yolk
1 Egg White
100ml Caster Sugar
-Sift the flour and cocoa powder together.
-Beat together the butter, 50ml castor sugar and the egg yolk. You want to get a light, creamy consistency.
-Beat in the flour/cocoa mix.
-Bring together into a dough then wrap in cling film and put it into the fridge for an hour or so.
-When the dough has set, roll it out between two sheets of parchment paper until it is less than a centimeter thick and about 15cm x 30cm in area.
-In a large bowl, beat the egg white into a foam that keeps a stiff peak.
-Place the bowl over a pot of barely simmering water.
-Slowly beat in the 100ml castor sugar, this will firm up your meringue.
-Spread the meringue mix over the dough in an even layer, then roll it up like a swiss roll.
-Refrigerate the roll, whole, for about an hour.
-Preheat your oven to 175 degrees.
-Using a very sharp knife, run the roll into 1cm biscuits.
-Bake these on a lined sheet tray for about 12/15 minutes.