FESTIVE BAKING that’s good for the soul

When it comes to baking, the Danes know how to do it well. Plus, they know how to create an inviting environment in which to enjoy the fruits of your labours with loved ones. They have a word for that good-as-a-hug atmosphere, too: hygge (pronounced ‘hooga’) - the pursuit of candlelit cosiness that’s the subject of scores of articles and books this winter. There’s a reason for that: hygge feels good, and these sensational recipes from the new book by Brontë Aurell will impart a sense of warmth and wellbeing, as well as introducing new flavours to your celebratory baking

FOOD STYLING: BRIDGET SARGESON AND JACK SARGESON WITH LAURA URSCHEL. STYLING: TONY HUTCHINSON

THE SCANDI WAY…

“Our café, ScandiKitchen, was born out of homesickness and a need to find a space where we could meet up with people for a cup of coffee and a bite of something sweet to eat – a tradition we Danes call fika. We wanted the café to be a place where we could meet with family and friends, enjoy being together and escape the bustle of day-to-day life.

It feels as if the world is waking up to the wonders of remembering to turn off the noise from our busy everyday routines, and while we’re sure they could have done that without Scandinavia’s help, having the words to describe this feeling is important. We hope you enjoy this selection of our favourite autumn and winter treats.”

BRONTË AURELL

THE BRONTË STORY With her Swedish husband, Jonas, Danish-born Brontë runs ScandiKitchen in London’s West End, a café and grocery shop filled with Nordic ingredients, sweet and savoury.

Little squares of delight

PHOTOGRAPHS: PETE CASSIDY, ISTOCK.

Hazelnut and mocha squares (Fragilite)

SERVES 6. HANDS-ON TIME 40 MIN, OVEN TIME 45 MIN

“ These delightful Danish cakes evolved at the beginning of the 1900s, when the Danes were influenced by anything fanciful and French. They’re made with meringue – hence the ‘fragile’ moniker. You can make the bases with ground hazelnuts or almonds, and you can vary the filling too. Not into coffee? Use cocoa to make a chocolatey buttercream. Want a summery version? Add fresh berries and vanilla buttercream. „

MAKE AHEAD

You can make the hazelnut and mocha squares up to 12 hours in advance.

FOOD TEAM’S TIPS

Be careful when assembling and cutting (step 6) as the meringue is delicate.

If you’re using instant coffee, double the quantity of granules you’d usually use so it’s stronger.

Freeze leftover egg yolks, lightly beaten, for up to 3 months in a bag with either a pinch of salt or a pinch of sugar (to stop them turning gelatinous), marked with the number of yolks, salt/sugar and the date. Use salted yolks for savoury dishes and sugared ones for sweet recipes.