A couple of weeks ago, I bought a book, a massive seven hundred and sixty-seven page hulk of a book about Nordic food, perhaps unimaginatively entitled The Nordic Cookbook.
My short review is that it’s well worth thirty quid of anybody’s money, and this is the first thing I’ve cooked from it and also one of the chief reasons I bought it.
Scandinavian baking is excellent. There’s an easy path between bread and cake that fits well into my way of cooking, and these cinnamon buns, rolled sweet pastry laced with cardamom and stuffed with butter and sugar are a superb example. They’re common across all of the Scandinavian countries in one form or another, and they’re fairly easy and forgiving to make.