Kansan keittokirja neuvoo muotoilemaan taikinan 1 desimetrin pituisiin pytkyihin ja py\u00f6rittelem\u00e4\u00e4n ne kaneelissa. Reseptiin tulee puoli kiloa jauhe-sokuria ja 7 munaa ja koko satsin hinnaksi kerrotaan 2,02 Suomen markkaa. Melko j\u00e4re\u00e4 er\u00e4. Mummuni vanha Kotiruoka-kirja vuodelta 1946 on jo pienent\u00e4nyt m\u00e4\u00e4r\u00e4\u00e4 reilusti mutta neuvoo lis\u00e4\u00e4m\u00e4\u00e4n Hyvien \u00e4ssien taikinaan hirvensarvisuolaa ja paistamaan leivonnaiset “tavallisessa uuninl\u00e4mm\u00f6ss\u00e4”. Keittokirjasta l\u00f6ytyy kolme muutakin \u00e4ss\u00e4-resepti\u00e4. <\/p>\n\n\n\n
Itse k\u00e4ytin kuitenkin K-ruoan kaneli\u00e4ss\u00e4-resepti\u00e4<\/a>, niin en joutunut p\u00e4hk\u00e4ilem\u00e4\u00e4n hirvensarvisuolan korvaamista leivinjauheella. T\u00e4ll\u00e4 reseptill\u00e4 saa noin 60-70 \u00e4ss\u00e4\u00e4. Perinteinen mauste on tietenkin kaneli-sokeri-sekoitus, mutta arvelisin ett\u00e4 sekaan voi heitt\u00e4\u00e4 my\u00f6s inkiv\u00e4\u00e4ri\u00e4 tai amerikkalaista pumpkin-spice maustetta jos haluaa v\u00e4h\u00e4n erikoisempia makuja. Itse lis\u00e4isin reseptiin viel\u00e4 hiukan enemm\u00e4n kaneli-sokeriseosta sill\u00e4 se ei ihan riitt\u00e4nyt koko annoksen k\u00e4sittelyyn. <\/p>\n\n\n\n \u00c4ssien taikina ei ole sit\u00e4 kaikkein helpointa k\u00e4sitelt\u00e4v\u00e4\u00e4. Oma vinkkini t\u00e4h\u00e4n on ett\u00e4 anna taikinan lev\u00e4t\u00e4 j\u00e4\u00e4kaapissa mahdollisimman pitk\u00e4\u00e4n ja ota huoneenl\u00e4mp\u00f6\u00f6n kerralla leivottavaksi vain reilun ruokalusikallisen verran taikinaa. Rullaa taikina, jauhotetuin k\u00e4sin ohuelti jauhotetulla ty\u00f6tasolla, nopeasti peukalon vahvuiseksi p\u00f6tkyl\u00e4ksi ja jaa se 4-5 osaan. Rullaa kukin osa vuorollaan noin pikkusormen vahvuiseksi ja rullaa niihin samalla ty\u00f6p\u00f6yd\u00e4lt\u00e4 kanelisokeri-seosta. Mit\u00e4 kauemmin taikinaa k\u00e4sittelet, sit\u00e4 hankalammin muotoiltavaa siit\u00e4 tulee ja sit\u00e4 helpommin se tarttuu p\u00f6yt\u00e4\u00e4n ja sormiin. Kannattaa siis olla nopea. P\u00e4\u00e4set kyll\u00e4 jyv\u00e4lle ekan pellillisen j\u00e4lkeen. <\/p>\n\n\n\n \u00c4ssien paistoaika on uunista riippuen noin 7-10 minuuttia. Itse tykk\u00e4\u00e4n paistaa ihan hiukan yliaikaa, jotta \u00e4ssiin tulee herkullinen karamellisoitunut maku. Itseleivotut \u00e4ss\u00e4t eiv\u00e4t ole yht\u00e4 symmetrisi\u00e4 kuin kaupan tai v\u00e4ltt\u00e4m\u00e4tt\u00e4 kovin n\u00e4ttej\u00e4k\u00e4\u00e4n, mutta maku on sit\u00e4kin parempi ja sopivat siten ehdottomasti vaikka jouluisen herkkukassin t\u00e4ytteeksi. <\/p>\n\n\n\n This year our Independence Day is very different than usual. We won’t see the traditional Presicental Castle celebrations with handshaking and all. There will not be parties nor get-togethers. So I thought, why not make a bit different kind of post than my normal Independence Day posts have been. <\/p>\n\n\n\n I don’t know how it is in other countries, perhaps you have something similar, but here in Finland, people remember S-shaped cinnamon cookies from our childhood. Mothers and grannies used to bake them for coffee table and for parties. These cookies are called Cinnamon S (Finnish transcript of the letter S is “\u00e4ss\u00e4”, which I will use to refer to these cookies)<\/span><\/strong>. Bakeries make them too and you can buy them from shops, but since they are very simple to make, I am sure they have been very popular to make at home too. My granny used to serve them every time at the coffee table. And is that a wonder at all, because already in the cookbook in 1893 there is already a recipe for cinnamon-spiced butter-\u00e4ss\u00e4. Recipe itself is probably much older, as the story goes, perhaps even from 1700’s when Finland was under Swedish rule. For some reason S-shape has been enchanting to people and it just lives on, even though this dough could be formed into all type of shapes. <\/p>\n\n\n\n Article in Finnish online magazine from 2017 tells a story that cinnamon \u00e4ss\u00e4 were important secret code during the time when Finland got independent, in early 20th century. If you wanted to talk secretly, without Russians knowing, about the matters of independence, you set up some cinnamon \u00e4ss\u00e4 to the coffee table. What more suitable issue to my independence day post, even if the story would not be completely true. <\/p>\n\n\n\n “People’s cook book” from 1893 says: form bars 1 decimeter long and roll them in cinnamon. Nobody uses that measurement anymore, I’m sure. Recipe has half a kilo of powdered sugar and 7 eggs. What a huge amount of bisquits! According to that cook book, price for that whole dough was 2,02 Finnish Marks in the year 1893. My Grannies old Homecooking -cook book from 1946 has already much smaller amount of dough. It instructs to add hartshorn salt (baker’s ammonia) and bake them in the oven with “usual temperature”. This book has three other \u00e4ss\u00e4 recipes. <\/p>\n\n\n\n Instead of those recipes I used recipe from Finnish shop-group’s online recipe book. That prevented me from trying to figure out how to replace the hartshorn with baking powder. This recipe gives you about 60-70 \u00e4ss\u00e4 cookies. Traditional spices is cinnamon-surag mix, but I’m sure you could also add some ginger or replace the cinnamon all together with pumpkin spice if you want more kick to it. I personally would add just a little bit more of cinnamon-sugar mix, because this amount wasn’t quite enough for all cookies. <\/p>\n\n\n\n This dough is not the easiest to handle. My tip for it is that let the dough sit in fridge as long as you can and only take out about one big tablespoon of dough at once to work on. Roll the spoonfull of dough into a bar, with floured hands, ontop slightly floured counter, untill it’s about the thickness of your thumb. then divide it into about 4-5 equal size parts. Roll each bar into the thickness of your little finger and at the same time, roll them over the cinnamon-sugar mix which is sprinkled ontop the counter too. The longer you handle the dough, the more difficult it will get and it will stick to your fingers and the counter. So be quick. You get the hang of it after first baking tray of cookies. <\/p>\n\n\n\n Baking time is about 7-10 minutes, depending on the oven. I like to bake them just a tad over the time, to make then extra caramellized. Be carefull not to over-do it. Homemade \u00e4ss\u00e4 are not as symmetrical as shop-bought, or not even very pretty, but flavour is better and they are nice addition to Christmas hampers. Here is translation for the original recipe on K-ruoka page<\/a>. <\/p>\n\n\n\n Cinnamon \u00e4ss\u00e4<\/span><\/strong> On top Allow butter to soften in room temperature. Then beat the butter and sugar into fluffy foam. Whisk eggs one by one into the mix. Mix flour and baking powder together. Whisk them into the dough too. Allow dough to sit in fridge for awhile. <\/p> Roll dough into a bar. Use flour to prevent it from sticking. Cut long bar into about 8 cm bars. Roll them in cinnamon-sugar mix. Form S-shapes with the bars and place them on baking tray. Bake in 200 degrees of Celcius for about 7-10 minutes. <\/p>Original recipe by K-ruoka <\/a><\/cite><\/blockquote>\n\n\n\n T\u00e4n\u00e4 vuonna itsen\u00e4isyysp\u00e4iv\u00e4 poikkeaa melko tavalla normaalista. Ei n\u00e4hd\u00e4 Linnan vastaanoton k\u00e4ttely\u00e4, eik\u00e4 voida juhlistaa muutenkaan kulkuein tai yhteisin illanvietoin. Niinp\u00e4 ajattelin ett\u00e4 itsen\u00e4isyysp\u00e4iv\u00e4n postaukseksi sopii t\u00e4llainen v\u00e4h\u00e4n blogini tavallisesta itsen\u00e4isyysp\u00e4iv\u00e4n kaavasta poikkeava juttu. Suurin osa varmaan muistaa lapsuudestaan kaneli-\u00e4ss\u00e4t. Nuo \u00e4itien ja mummojen keitti\u00f6iss\u00e4\u00e4n taikomat herkulliset “pipperit”, kuten meill\u00e4 mummu tapasi kaikkia keksej\u00e4 kutsua…. <\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2013\/11\/inenglish.gif?resize=214%2C100\")
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200 g of sugar
2 dl of sugar
2 eggs
5 dl of wheat flour
2 tsp of baking powder<\/p>
2 tbsp of sugar granules
2 tsp of cinnamon<\/p>![\"\"](\"https:\/\/i1.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2020\/12\/kaneli\u00e4ss\u00e4t2.jpg?fit=760%2C1024\")
There was no electric ovens in the Finland in 1940’s, so recipes were a bit different than now. <\/em><\/strong><\/figcaption><\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2020\/12\/kaneli%C3%A4ss%C3%A4t3.jpg?resize=800%2C1000\")
Facsimile of the 1893 “People’s cook book”. <\/em><\/strong><\/figcaption><\/figure>\n\n\n\n![\"\"](\"https:\/\/i2.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2020\/12\/kaneli\u00e4ss\u00e4t1.jpg?fit=775%2C1024\")
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