FIKA (SWEDISH CARDAMOM SCONES)

⚠️ It is important that the cardamom seeds are ground (we can do it ourselves with a coffee grinder, for example).

INGREDIENTS: - 300g whole wheat flour - 194ml milk - 57ml EVOO - 47g date paste - 1/2 or 1 teaspoon ground cardamom - 2g of dry yeast - a pinch of salt For the filling: - 45g date paste - 45g coconut oil - 1/2 or 1 teaspoon of ground cardamom

For the filling, mix the coconut oil, date paste and ground cardamom until a homogeneous paste is obtained (if the coconut oil is liquid, it is better to refrigerate it beforehand to make it easier to spread the filling over the dough).

Spread the filling over 3/4 of the rectangle and fold it as if it were a triptych, starting with the part that has no filling.

Cut into strips and roll them on themselves and then form a shell.

Let rise for another 1 hour.

Preheat the oven to 250°.

Carefully brush with milk and bake them without air at 250° for 6 minutes.

We divide the amount of milk.

In half the milk (at lukewarm temperature) add the date paste and dilute the dry yeast. Let stand for 5 to 10 minutes.

Pour the EVOO into the other half of the milk.

Mix the flour, salt and ground cardamom in a bowl.

Pour in the two parts of milk and stir with a spoon to mix all the ingredients.

Transfer the dough to a work surface and knead well for 7 to 10 minutes.

At the end, we must have a thin and soft ball, which does not get stuck in our hands. Put the dough in a bowl, cover with plastic wrap and let it rest at room temperature between 1h and 2h. We can also leave it in the refrigerator overnight.

Roll out the dough with a rolling pin to form a rectangle.