An illustrated lifestyle cookbook on the Swedish tradition of fika—a twice-daily coffee break—including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom.
Sweden is one of the world’s top coffee consuming nations, and the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In this adorable illustrated cookbook, Anna Brones and Johanna Kindvall share nearly fifty classic recipes from their motherland—from cinnamon buns and ginger snaps to rhubarb cordial and rye bread—allowing all of us to enjoy this charming tradition regardless of where we live.
ISBN-13: 9781607745860
Media Type: Hardcover
Publisher: Clarkson Potter/Ten Speed
Publication Date: 04-07-2015
Pages: 168
Product Dimensions: 6.70(w) x 8.10(h) x 0.90(d)
ANNA BRONES is a Swedish-American freelance writer based in Paris. She is the editor of the online food magazine Foodie Underground, and is a contributor to a variety of publications including BBC, Guardian, Sprudge, GOOD, and PUNCH.
JOHANNA KINDVALL is a Swedish illustrator who divides her time between Brooklyn and Skåne in the south of Sweden. Her work has been featured in various books and magazines. She also writes an illustrated cooking blog, Kokblog, which was named a Saveur “site we love".
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kokostoppar
Coconut Peaks makes 25 to 30 cookies
Kokostoppar are the Swedish version of a classic coconut macaroon and most certainly a staple on the fika cookie platter. This is a recipe that works well with many variations. For a twist, try adding a teaspoon of freshly grated ginger or dipping the tips in dark chocolate. These are also gluten-free.
3½ tablespoons (1.75 ounces,
50 grams) unsalted butter
2 eggs
⅔ cup (4.67 ounces, 132 grams) natural cane sugar
2¼ cups (6.75 ounces, 191 grams) unsweetened shredded coconut
¼ teaspoon salt
Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat
In a saucepan, melt the butter. Remove from the heat and set aside.
In a bowl, lightly whisk together the eggs and sugar. Fold in the coconut and salt and the slightly cooled butter. Let the batter sit for about 15 minutes.
Scoop tablespoon-size portions of the batter onto the baking sheet and shape them into peaked mounds.
Bake for 10 to 12 minutes, until the cookies are a light golden brown. Remove from the oven and let cool.
Store in an airtight container.
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Table of Contents
Introduction
chapter 1
a history of Swedish coffee
chapter 2
modern-day fika
chapter 3
the outdoor season
chapter 4
celebrating more than the everyday
chapter 5
bread, sandwiches, and fika as a snack
Resources
Acknowledgments
Index
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