Oatmeal cookies with licorice, Denmark | 50 kitchens, one city - 50 recipes, 50 restaurants, 50 nations | 50 kitchens, one city | DW | 24.05.2017
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A culinary world tour through Berlin

Oatmeal cookies with licorice, Denmark

Denmark is known for its good licorice. It's eaten as a sweet and used as a spice - just like in these oatmeal cookies from Ulla Skaaning Mathiesen, which you can enjoy in her Café East & Eden.

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Ulla Skaaning Mathiesen: "You can reinvent yourself when you move"

When you set foot in Ulla Skaaning Mathiesen's café, East & Eden, on Torstaße in Berlin's Mitte distict, it becomes abundantly clear that the owner of this establishment is not only a master restaurateur - she is also a talented architect and interior designer.

Ulla Skaaning Mathiesen at Café East & Eden (Photo: DW/L. Ganssmann)

Ulla Skaaning Mathiesen

And designing her café was an absolute labor of love. In 2012, the Danish-born Mathiesen moved from Copenhagen to Berlin together with her family. She had a desire to meet new people and try out running a restaurant, so she opened her café, East & Eden, in 2015. After all, she had loved to bake since she was a child.

Café East & Eden in Berlin's Mitte district

The meals include a range of fine delicacies, including of course, delicious cookies, cakes, and tarts. All of the recipes are originals from Ulla Skaaning Mathiesen's own collection, and the dishes are made with love by the owner herself. For anyone who's interested, the café also offers an assortment of Danish licorice treats.
 

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Liquorice cookies – A Danish delicacy

 

Oat, berry, and licorice cookies

Ingredients:

  • 125 g butter (room temperature)
  • 100 g brown sugar
  • 15 g molasses
  • 1 t vanilla sugar
  • 55 g egg (1 egg)
  • 100 g flour
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 1/2 t raw licorice powder
  • 1 t fine liquorice powder
  • 175 g rolled oats
  • 120 g cranberries

Preparation: 

Whisk butter, sugar, vanilla, and molasses until white and fluffy.

Add egg and stir until fully combined.

In separate bowl, mix flour, salt, baking soda, oats, licorice powder, and cranberries. Add, stir until just combined.

Wrap dough in cling film and leave in refrigerator for at least four hours (overnight, if possible). Make dough balls weighing around 65 g. Freeze or bake immediately.

Bake at 200° C until light golden (nine to twelve minutes).

Leave to cool.

Enjoy!

Café East & Eden
Torstraße 141
10119 Berlin

Tel.: +49 30 24632111

East & Eden website

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