DISH RESEARCH · Dessert
serinakaker
Matprat’s serinakaker chill a vanilla-seasoned wheat, butter and egg dough, shape it into fork-pressed balls, brush with egg white and top with chopped almonds before baking and cooling.
About serinakaker
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Matprat’s serinakaker are Christmas biscuits made with wheat flour, butter and egg, finished with an egg-white wash and chopped almonds. Vanilla sugar flavours this version, whose small dough balls are pressed with a fork.
Wheat flour, baking powder and vanilla sugar are mixed before butter is rubbed into them. Sugar and a beaten egg are added to form a firm dough, which is kept cold, preferably overnight.
The dough is rolled into a log and cut into about thirty equal pieces. Each is rolled into a ball and placed on baking paper on a tray.
A fork presses each ball down. A separate beaten egg white brushes the surface before chopped almonds are scattered over it.
The biscuits bake until lightly golden and cool on a rack. The fork-pressed shapes carry an almond finish over the buttery, vanilla-seasoned biscuit.
Ingredients in serinakaker
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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