Finnish Traditional Spoon Cookies, Lusikkaleipä, No Egg


I bought some Lusikkaleipä at a fancy supermarke. It was so delicious! I wanted to make it, so I tried many.

The literal translation of Lusikkaleipä is “spoon bread.” In Finnish, cookies are called pikkuleipä (small bread), so it would be better to call them “spoon cookies. These cookies are formed with a spoon.


Simple but Full of Tips

This is a delicious cookie made with simple ingredients. Even though the ingredients are simple, they have a very deep flavor.

The first time I made these cookies, I didn’t know how much butter to heat, and I used a big spoon and baked them too hard, so they turned out like shortbread. That’s delicious, but it’s not the same as Lusikkaleipä.

Let’s go over a few points.

Heat Butter Patiently

Butter should be heated patiently and thoroughly. There are many ways to describe it: reddish, brownish, or golden. It is easier to tell if you use a pan that is white inside. But not everyone has one.

When butter is heated, it is divided into two parts: the clear liquid part and the milky white part that sinks to the bottom. The most obvious part is the milky white part. When the color here turns brownish, stop heating. The color will change in an instant, so be patient and cook over low heat, stirring frequently to avoid burning.
If it is heated well here, it will become a delicious cookie with a nutty smell.

Be Patient in Forming

The next step is molding.

At first, you may be confused about how to fill the dough and drop it onto the cookie sheet. But you will soon get used to it, don’t worry.

The reason for using a spoon is to smooth the surface. Make sure you press the dough to the spoon. The dough is quite oily, so if you tilt the spoon, the cookies will slide right off. The number of cookies is quite large (60-70), so it takes a lot of patience. But I’m sure that you will feel great when you are done.

The Baking Level is Your Choice

You can choose the baking time according to your preference.
If the baking time is 10 minutes, the dough will still be soft enough to crumble around the edges. When you put marmalade between thw cookies and leave it for a day, the dough crumbles in your mouth and you can’t stop eating it.

At 15 minutes, it is a little hard. It is more like a soft shortbread. This is the one that is easy to handle when you put marmalade in it. If you like a crunchy and crumbly texture, try 15 minutes.

Simple But Special

The ingredients of Lusikkaleipä are simple. I think it would be very luxurious to have Lusikkaleipä made with a lot of time and effort on a special day.


Finnish Traditional Spoon Cookies, Lusikkaleipä Without Eggs

This is a very delicious Finnish cookie made with only four simple ingredients. The crispy, crumbly texture, sweet jams, and buttery aroma are addictive.
Prep Time0 mins
Cook Time1 hr 30 mins
Servings30 pieces
  • butter 200 g
  • white sugar 100 g
  • bread flour 250 g
  • baking soda 1 tsp
  • Jam (marmalade (your choice))
  • Fine white sugar
Electronic scales
Measuring spoon
Frying pan
Silicone spatula
Parchment paper
Making the dough
  • Place the butter in a saucepan over medium heat.
  • When all the butter has melted, reduce the heat to a steady stream of small bubbles.
  • Cook for about 10 minutes, stirring occasionally, until the butter turns reddish.
  • The opaque whitish part of the melted butter should turn brownish. Cook slowly over low heat so as not to burn.
  • Remove the butter from the heat and stir in the sugar.
  • Let it cool.
  • Put the flour and baking soda in a bowl and mix well.
  • Add the flour mixture to the butter and sugar and mix well.
  • Preheat the oven to 175℃.
  • Line a baking sheet with parchment paper.
  • Using a teaspoon, drop the dough onto the cookie sheet.
  • Prepare two teaspoons. Scoop about 1 teaspoon of dough with one spoon and press down with the other spoon.
  • Drop the dough onto the cookie sheet. When you tilt the spoon, the dough will slowly slide down. The curved side should be up, which was pressed against the spoon.
  • Form all the dough into a spoon. You should get 60-70 pieces, depending on the size of your spoon. Place as many as you can without leaving too much space between them, since they will hardly puff up.
  • Bake in the oven for 10 to 15 minutes, 10 minutes for a crumbly texture, 15 minutes for a crispy texture.
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