Skorper

Skorper

By
From
Scandinavian Comfort Food
Makes
24
Photographer
Columbus Leth

These are weird little dry things, kind of a savoury biscotti that we like to make and keep in tins, then eat for breakfast, lunch and snacks. I like them best with salmon and cream cheese – an all-time Scandinavian classic.

Ingredients

Quantity Ingredient

Day 1

Quantity Ingredient
25g fresh yeast
300ml buttermilk
100g wholegrain stoneground rye flour

Day 2

Quantity Ingredient
25g fresh yeast
200ml water
50ml golden syrup
150g cold butter
200g wholegrain stoneground rye flour
300g strong white bread flour
10g sea salt
100g rye flakes
1 teaspoon fennel seeds, lightly crushed
1 teaspoon anise seeds, lightly crushed
1 teaspoon caraway seeds, lightly crushed

Method

  1. DAY 1

    Mix the yeast, buttermilk and rye flour together in a small bowl, cover with a tea towel and leave overnight at room temperature.
  2. DAY 2

    Add the yeast and water to the overnight starter mixture with the syrup. Cut the butter into cubes. Mix the flours in a bowl and crumble in the butter, mixing with your fingers until it resembles breadcrumbs. Add the salt, rye flakes and crushed seeds, then add the starter mixture and mix to a firm dough. Cover and leave to rise for 1 hour, then form the dough into 24 small oval rolls and place them on baking sheets lined with baking parchment. Cover with tea towels and leave to rise for 40 minutes.
  3. Preheat the oven to 200°C. Bake for 15 minutes, then transfer to a wire rack to cool and reduce the oven temperature to 150°C. When cool, split each skorper in half with a knife, and place the halves back on the baking sheets. Bake in the oven for 25 minutes, then leave to cool before eating. Stored in an airtight container, they will keep for weeks.
Tags:
Scandinavian
Danish
Swedish
comfort food
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