My mom sent me a cookie recipe book in the mail this week and it talks about the origin of certain cookies which lead me to intrigued by Scandinavian food history. One thing led to another and I was in the kitchen the past few days cooking up some Finnish treats that I found. If you follow me on Pinterest then you have already saw my little obsession. This is pretty normal for me. I am intrigued by food history and I always want to try my hand at it. The history and memories are what has always drawn me to food after all.Perunarieska is a small flat round that reminds me of a mix between a cracker and bread. They are so delicious and definitely a new recipe that I am glad I found. They are perfect alongside Finnish soup (which I will tell you about tomorrow). I ground my own oats by adding some rolling oats in the food processor and making them finer. I did not want a big chunk in the bread. This is also great to use up leftover mashed potatoes that you may have.1 cup mashed potatoes
1 teaspoon salt
1 large egg
1/2 cup ground oats
1/2 cup all-purpose flour (more if needed)
1/2 teaspoon sunflower oil, for brushing tops
1. Pre-heat oven to 450F. In a mixing bowl add mashed potatoes, salt, egg and oats. Mix well. Add a little bit of flour at a time until a smooth dough like consistency has formed.
2. Divide dough into 4 even rounds. Line a baking sheet with a non-stick baking mat or parchment paper. Make each ball into a thin round (about 3-1/2-4 inches). Lay on baking sheet and poke holes all over tops with a fork. Carefully brush a small amount of oil on the tops.
3. Bake in the oven for 15 minutes.