Oat Cookie with Berries is Kaura-marjakeksit

Friends! Please make these cookies, serve with coffee or tea, and tell me how you feel afterwards. This classic Finnish Cookie is the perfect cookie - crispy on the outside with a soft buttery inside. You will notice that many of the Finnish recipes have very high baking temperatures. I'm starting to wonder if this comes from the fact that many people still have wood burning ovens in their old farm houses. More to come on that topic.

Signature Cardamom Spice

This Finnish Oat Cookie contains hints of the signature cardamom spice that you find in many Finnish desserts. This cookie is served at the table with afternoon coffee or gifted to a friend any time of year. It's incredibly simple and contains only eight ingredients. There's no wrong Finnish oat cookie in my opinion. Check out the super thin and crispy variety here - Rapea Kaurapuurokeksi.

The version we make today will have a crispy edge with slightly soft interior. The flavor of the oats comes through and the cookie is not overly sweet - another common trait you will find in Finnish desserts. Roll up your sleeves and let's bake some classic Finnish cookies.

The flavor of the oats comes through and the cookie is not overly sweet - another common trait you will find in Finnish desserts.

Kaura-marjakeksit Recipe

Ingredients

100 g voita ¼ cup + 3 tbsp butter
1 dl sokeria ½ cup sugar
1 kananmuna 1 egg
2 dl vehnäjauhoja ½ cup + 1 tbsp wheat flour
1½ dl kauraleseitä ½ cup oats
½ tl kardemummaa ½ tsp cardamom
½ tl leivinjauhetta ½ tsp baking powder
1 dl marjoja ½ cup berries

Directions

Prep! Bring the butter to room temp by leaving out on counter or microwaving. Grab 2 medium mixing bowls and hand mixer. You will also need two baking sheets lined with parchment paper. Oven temp for baking will be 200C or 400F.
Cream butter and sugar. In one of the bowls, cream the soft butter and sugar until fluffy and light, maybe a minute or so. Beat in the egg until incorporated plus another 30 seconds.
Mix dry ingredients. In the other bowl, mix the remaining dry ingredients - flour, oats, cardamom, and baking soda.
Combine everything. Add dry ingredients into the butter mixture and mix until combined.
Roll dough into balls and flatten a bit on the cookie sheet. I usually make balls about 1.5 Tbsp size. I also like to sprinkle a few oats on top. Press three to five frozen berries on top of each cookie - lingonberry, buckthorn, strawberry, raspberry, blueberry - whatever you like. Press snugly into the dough so they stay put. Yes, snugly.
Bake for about 8 - 10 minutes at 200C or 400F until the cookies are a light golden color in the center with a darker edge. Allow to cool well before storing in a jar or tin.