cookies · Family recipe · on USSR / Russia · sweet · traditional Russian recipe

Rozochki or Cream Cheese Meringue Roses


Unintentionally – but quite justified – I’ve taken a sort of a sabbatical from my writing here. With all the editing of the translations of Turkish (!) soap operas and various documentaries and TV programs, I just seem to be not very fond of computer in the evenings. But let’s do it, let’s open this new year with a revival of an old recipe that our family friend once shared with my mother.


Who knows how old this recipe actually is but my guess is that it came into our family no later than 1988 – judging from one of the ‘nearby’ recipes in My Mom’s cookbook that has this date next to it. And as you can imagine the recipe is pretty laconic (see the first one at the top of the picture above). Though I would rather call it – lacuna-ic. Just as I did with my Granny’s recipe for Jam-filled Cigars, this Soviet recipe was non the easier in terms of deciphering (or rather guessing) the instructions.


Before getting our teeth into the soft pastries / cookies, could we pause for a moment to marvel at this powder box from the early 1970s that belonged to my Granny. For no particular reason, just wanted to share with you my fascination for the Soviet ingenuity. Let’s unzip the box…


…And ho-o-op we find the mirror and the (metal!) protective screen with a tiny lock at its right. The engraved emblem says Leningrad and bears the most recognizable symbol of the city, the Peter and Paul Fortress. And then we turn the screen over…


…To find yet another protective screen – a gauze one this time that covers powder puff and the powder itself. I remember that I used to play with this box when we were coming or even staying over at our Granny’s – I used to be a fan of all things ‘lady’, imagining myself in the times of Frances Hodgson Burnett‘s stories. The other paraphernalia that played the part in my imaginary life were my Granny’s super-fine gloves, a silk scarf and a straw hat. Oh yes 🙂


And now on to the food part – to the rozochki or small roses cookies (sic). The main trick with this recipe was that my mother couldn’t really recall the procedure. The instructions in her cookbook were apparently taken down at the time when they were pretty obvious and the only thing she might need were the exact figures for the ingredients. But since then (God knows when, late 1990s, I guess?) she has not baked these quasi-cookies at all and naturally the recipe has now presented itself as quite a riddle both to her and to me. But we did it, somehow.


1 year ago – Bird Cherry Birthday Cake

2 years ago – Peanut Butter Post

3 years ago – How to Make Silky Cream Cheese at Home (that’s what you do when you work from home)

4 years ago – Two Spinach Pies and Spinach…Rice

5 years ago – Rye Malt Bread, Two Versions

6 years ago – 2 Energy-Boosting Sweets to Keep Your Mind and Spirit Up

Rozochki or Cream Cheese Meringue Roses adapted from our family friend’s recipe.


For the pastry:

  • 1-1.5 cups cottage cheese – see remarks below
  • 100-120 g butte, softened
  • 2 egg yolks
  • 1-1.5 cups flour

For the filling:

  • 1 cup sugar
  • 2 egg whites
  • pinch of baking soda
  • pinch of salt


First, make the pastry. Mix the cottage cheese with the butter and the two egg yolks, add in the flour. Adjust the amount of flour / cottage cheese in your pastry. It’s ok if the grains of cottage cheese are still visible. The consistency should not be very tough, just enough to be rolled out in some flour. Shape the pastry into a ball, cover and set aside (somewhere cool / cold).

Make the filling by beating the egg whites with the sugar, salt and soda with a hand-held mixer. The desired consistency here is what you would get with the meringue – a sort of a thick spreadable cream. Preheat the oven to 200-210 ‘C.

Now you can either roll out the entire piece of pastry or in parts. Use flour generously to avoid a sticky mess and rerolling. Roll it out into a rather thin rectangle and spread the filling quite generously onto the surface, leaving a margin on the long side (though the filling will start escaping anyway). Start rolling from the long end – gently and not tight – into a log. Cut the log across into as many pieces as you want (roughly two fingers wide) and carefully transfer onto baking paper / mat cut side up. Put your fingers round the bottom part and gently press them so that the upper part opens up into a ‘rose’. Repeat with the rest of the pieces and with the remaining pastry. Space the roses apart as they will puff up and also spread out even more in the oven (so you might want to bake these in two batches). Bake for 12 minutes on the middle rack and then 2 more on the top shelf (for the golden effect). Do not overbake these as they will hard up as they cool down and you don’t want to lose their softness!



A few words about the pastry: tvorog or cottage cheese should be quite dry, here the drier the better, so the grainy type will do as well. Mine was 5% fat. The less liquid you have in the pastry, the easier it will be to roll it out (and the less flour you will use).

The original recipe called for 200 g of margarine but it worked out fine with just half of it – and with softened butter, not margarine.

And yes, there’s absolutely no sugar in the pastry! But the super sweet filling plus the juices it creates while baking does the trick. The entire pastry is thus soaked in this juice and becomes sweet too.

The bigger piece of pastry you take for rolling out, the more ‘petals’ (spirals) your roses will have. My first batch resulted in rather small roses (I rolled out smaller pieces) but the second one (featuring in the pictures here) was from a bigger piece of pastry, resulting in something that was more close to the original (as we remember it).

As we couldn’t really recall the procedure, the instructions above might not be the authentic ones but they were clearly the most optimal ones for these roses. The original recipe suggested eating these warm but when they cool down they are perfectly fine.



Very sweet and soft, these cottage cheese and meringue pastries will disappear before the second batch is ready. The combination of the chewy cheese pastry and the super-sweet meringue is addictive. Can constitute a sort of a warm meal for the sweet-toothed as these rozochki are pretty nourishing.

More Soviet recipes are here. And more Soviet paraphernalia in case you are interested is here.


cookies · muffins · sweet

Sugarless: Oatmeal Cookies and Fruit Muffins

Sugarless Oatmeal Cookies

My sister is temporarily on a no-added-sugar diet so I’ve been experimenting with sugar-free baking for a while. She is also avoiding honey and industrially made juices which turned it into a bit of a challenge. So bananas, dried fruit and fresh fruit have all been summoned instead to substitute sugar and make my sister enjoy her meal anyway.

Sugarless Oatmeal Cookies

Here are two of the recipes I’ve come up with: oatmeal cookies and muffins with dried fruits and fresh apples.

1 year ago – Trans-Siberian Trip Part 4: Siberia Begins with Tyumen

2 years ago – Birthday Kovrizhka and Chocolate Chip Muffins

3 years ago – While Zucchini Are in Season…

4 years ago – Italian Delicacies a la Russe

5 years ago – Fruit Post

Sugarless Oatmeal Cookies


  • about 300 g old-fashioned oatmeal, roughly ground (or a mixture of oats, rye, barley and wheat flakes) plus some quick-cooking oats, whole
  • 60 g butter, softened
  • 2 eggs
  • 1 banana, preferably overripe
  • dried apricots and dates, chopped
  • sesame seeds, ground
  • mixed nuts, roughly ground
  • optional add-ins: ground flax seeds (aka coarse flaxmeal), flax bran*, wheat germ
  • 1 tsp baking powder
  • cinnamon, cardamom
  • pinch of salt


First, beat butter with the banana and eggs, then add the rest of the ingredients in no particular order (I added while quick-cooking oats last). Adjust the amount of flour and/or add-ins according to the consistency. Cover and Let chill in the fridge for at least half an hour. Then form dough balls (preferably the size of a small tangerine) and place on a baking mat / baking parchment. The cookies won’t spread so mo need to space them a lot. Slightly flatten the balls with your finger.

Bake in the preheated oven at 180-190 ‘C for about 15 minutes (depending on size). My cookies did not brown much on the top but looked apparently cooked on the bottom.

Remarks: Add more dried fruits for a sweeter result. These smell delicious in the oven!

Result: Cheeeewy cookies for those on a sugar-free diet; for sweet-tooth people these cookies won’t be as attractive though they definitely contain quite a lot of nutrients and healthy stuff.

And here’s the other recipe:

Sugarless Fruit Muffins

Sugarless Fruit Muffins 


  • 3 small eggs
  • 100 g dried apricots
  • A handful of dates
  • A handful of hazelnuts, toasted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 150 ml sour cream (smetana)
  • 50 ml sunflower seed oil
  • Flax bran*, wheat germ, ground flax seeds (aka coarse flaxmeal), ground old-fashioned oatmeal
  • 200 g all-purpose flour, adjust the amount accordingly
  • A tangerine, peeled and chopped
  • Half an apple, diced
  • Cinnamon
  • Sesame seeds, for decoration


Scold dried fruits with boiling water, drain, pour some more hot water and let them soak (I usually use a colander placed on a deep bowl). When they get soft enough, drain them (you can use the water in the recipe but I chose sour cream instead) and stone the dates.

In a blender, reduce dried apricots and hazelnuts into a sort of chunky puree (I left dates un-blended). Beat eggs with sour cream, then beat in the oil. Add the fruit and nut mixture into the eggs. Thoroughly mix baking powder, baking soda and cinnamon into the flour and add it to the eggs and fruit mixture. Add the extras (ground oatmeal, bran, germ, flaxmeal) and the dates. In a sort of a last-minute inspiration, add in chopped tangerine and some apple. Mix well but do not overmix.

Preheat the oven to 210’C. Divide the batter into the muffins cups and sprinkle sesame seeds on top. Bake for about 17-20 minutes (mine were baking on the upper shelf together with bread below them). Left sit in the cups a bit and then leave them cool on a wooden cutting board.

Sugarless Fruit Muffins

Remarks: I added flaxmeal hence this somewhat darkish colour but you can add any healthy extras you desire. Same applies to the dried fruits, nuts and the last-minute ingredients you throw in – choose them to your liking but don’t forget to check that the dried fruit do not contain added sugar (sometimes they do add it to the cranberries). You can also add extra chopped dried apricots or mash in a banana for a sweeter result.

Result: Though you have to be on a no-sugar diet to appreciate these in terms of their very low sweetness, the muffins are soft, good in texture (not rubbery as I feared) and they rose nicely.

Adding these recipes to my Sweet collection.

*Flax bran – a recently discovered flax seed-derived thing, looks like very roughly ground golden flax seeds. Might be just a new name for coarse golden flaxmeal (as opposed to the more traditional ‘dark’ flaxmeal). Been adding it to my sweet baking.

This post was made using mobile phone pictures. But I think I’d rather keep to my good ol’ camera!


cookies · sweet

Oatmeal Cookies with Sesame and Prunes

Oatmeal Cookies with Sesame and Prunes

Before I start a whole series of posts with my recent Crimea trip, here’s a quick recipe of crunchy oatmeal cookies with sesame seeds and prunes. Less words, more oats! 🙂

Oatmeal Cookies with Sesame and Prunes

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4 years ago – Colours of Summer

5 years ago – Gros Sablé Breton or Je ne Mange pas Six Jours

Oatmeal Cookies with Sesame and Prunes will make crunchy sesame-flavoured cookies perfect for the capricious St Petersburg summer. ATTENTION: the measurements are given in a very approximate manner…


  • 2 eggs
  • 200 g sugar
  • 50 g butter, softened
  • 50 g sunflower oil
  • 250 ml of oatmeal mixed with some oat bran (I used medium-sized oatmeal, not the instant type nor the old-fashioned)
  • 150 g oat flour (I used tolokno, a rough grind of oats) mixed with some all purpose flour
  • pinch of nutmeg
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • prunes, chopped (to taste)
  • sesame seeds, plus extra for coating


Beat eggs with sugar, add softened butter and oil, continue beating well. Beat in the oatmeal and oat bran (you can omit the former if you want), baking powder, soda, salt and nutmeg and then add oat flour mixed with some all purpose flour, enough to achieve a rather thick mixture. Mix in chopped prunes (I scolded them with boiling water beforehand) and sesame seeds. Ideally, you should get a pretty thick mixture that will allow you to skip the chill-in-the-fridge step (to save time). But you can of course place the cookie dough in the fridge (no need to cover) for some time (20-30 minutes) first. I baked the first batch right away while the rest of the dough was waiting in the fridge (can’t say there was much difference in the end).

Oatmeal Cookies with Sesame and Prunes

Preheat the oven to 175 ‘C. Take a small ball of cookie dough (moistening your hands with some water might help), roll it in sesame seeds and place it on the baking mat / parchment paper, then slightly flatten it with your hand. Continue with the remaining dough (the cookies will spread while baking so consider making two batches). Bake for about 20 minutes but be careful – do not overbake otherwise the cookies will be a bit too crunchy!

Oatmeal Cookies with Sesame and Prunes

Remarks: Prunes are really quite distinct in these cookies, so if you prefer a more neutral dried fruit or something more traditional, try making these with raisins. You can also experiment with flour, adding some whole wheat flour for a change.

Result: Crunchy, pretty sweet cookies, with an accentuated sesame flavour … and sesame crunch 🙂

Oatmeal Cookies with Sesame and Prunes

As I was taking pictures on the balcony, one of the cookies did fall from the fifth floor. It survived the fall almost intact apart from being attacked by an ant when I went out to find the errant cookie. Then we used the good Soviet anti-microbes solution which worked well with the unpacked bread they used to sell in the USSR and in the 90s: scorch the thing holding it close to the gas burner and turning it from all sides – and you are safe!

This post goes to the Sweet recipe collection where you will find more cookie recipes.


cookies · sweet

Whole Wheat Fig Bars

Whole Wheat Fig Bars

It’s been a while since my last post here and this post won’t be long either. Just wanted to share with you this winter-time recipe of Whole Wheat Fig Bars. The figs are used dry but then you book them creating a sort of fig jam filling. And the flavour is very summer-like! When we were in Greece we would go around the island with my Mom and pick up the over ripe figs which have already fallen – gosh, why waste all this goodness and buy them in a supermarket instead? So don’t waste your time, go make some some Whole Wheat Fig Bars and enjoy your piece of summer in the middle of winter!

Whole Wheat Fig Bars

1 year ago How to Make Silky Cream Cheese at Home

2 years ago – Apricot Oatmeal Bar With Pistachios

3 years ago – After Apples Come the Berries

4 years ago – 2 Energy-Boosting Sweets to Keep Your Mind and Spirit Up

Whole Wheat Fig Bars adapted from will make bars with jammy fig filling and crunchy seeds, with that very Greek summer flavour! Visit the original website for the recipe. Here are my changes and suggestions:

I used a mixture of regular white ans brow sugar, butter instead of shortening or margarine and also opted for the orange juice. The procedure is quite easy – although you will have to cook the figs first. Also I луззе my dough in the fridge overnight but still it was kind of sandy and wouldn’t roll out easily (well, what would you expect from just whole wheat flour!). I made bigger bars (i.e. less in number) and baked them longer including several minutes with the oven switched to the ‘only top’ mode.

Whole Wheat Fig Bars

Remarks: As the author suggests, these bars can also be made with dates and I think that’s a good idea too! I wonder if you can actually substitute it with some jam filling, instead of boiling the dry fruit.

Result: Those fig seeds and the orange zest make the bars pretty unusual in terms of flavour. The fact that these bars are 100% whole wheat is an obvious plus too, making them a little bit healthier, you know. I also liked this other ‘fashion’ of shaping the bars (i.e. precutting them), they look like those jam or nut filled treats you can still find in Russian confectionery stores.

This post goes to Sweet recipe collection.


cookies · on USSR / Russia · sweet · traditional Russian recipe

Taste from Childhood: Nutshells with Condensed Milk

Fake Nuts Filled with Condensed Milk

From all the recipes I’ve tried over this long winter break that we officially have in Russia (the cold has made me stay at home most of the time) I’ve picked this Soviet recipe as the first post in the newly arrived 2016, another childhood sweet treat like Zemelakh cookies. Back in 2013 I made a post featuring a selection of Soviet kitchen utensils that are mostly out of circulation now. Among these were the aluminum molds to make walnut-like cookies filled with condensed milk. They look like this:

nut molds

My friend came along with her batch of walnut molds and two cans of sweetened condensed milk. Though three years older than our set of molds, her recipe is exactly the same (in the best Soviet traditions) and it comes on a gloriously Soviet-design packaging. If you take a look at the back of this recipe made by a Voronezh industrial machine plant (!), you will find out that it was printed on a recycled leftover packaging from a canning plant in Orel! 🙂

Fake Nuts Filled with Condensed Milk

To make the walnut-like cookies even taste like walnuts, you can fill them according to the recipe (3 egg whites beaten with a cup of sugar until thick and then mixed with 1.5 cups of ground walnuts). Our choice that evening was caramelised sweetened condensed milk. And yes, you will need an entire evening to make all the cookies from the required 3 cups of flour with the limited amount of molds! 🙂

Fake Nuts Filled with Condensed Milk

1 year ago – Winter Fairy Tale and Semolina Bread

2 years ago – Chocolate, Cocoa, Coffee and Cakes

3 years ago – Join the Soviet New Year Table

4 years ago – Sourdough Breads

Nutshells Filled with Caramelised Sweetened Condensed Milk or Орешки со сгущенкой (Oreshki so sgushchenkoj) translated and adapted from a 1982 packaging of the nut molds will make a mountain of small nut-like cookies willed with the sweety-sweet condensed milk (teeth, beware!). If you don’t have the molds, try using madelaine cookie molds instead.


for the dough:

  • 3 cups flour
  • 200 g margarine – we used about 150 g butter
  • 1/2 cup sugar – you really don’t need even that much as the filling is super sweet
  • 3 egg yolks – save the whites for some souffle, I made banana souffle
  • 1/4 tsp baking soda
  • vinegar
  • 1/4 tsp salt – we added just a pinch + some vanilla extract

for the filling:

  • about 3 cans of caramelised condensed milk or any other thick substance you prefer
  • or the original suggestion: 3 egg whites beaten with a cup of sugar until thick and mixed with 1.5 cups of ground walnuts


We reversed the original procedure a bit, first beating the egg yolks with sugar until pale, then adding the softened butter and a pinch of salt and vanilla. Then we mixed in a third of the flour, then added a tiny bit of vinegar to the soda and poured the bubbly soda into the mixture. The 3 cups of flour were quite a lot for the decreased amount of butter that we used, so the dough ended up quite hard and not very easy to roll out. But if you dare using the whole 200 g of butter you will probably avoid this dryness.

Leave the dough covered in the fridge (original suggestion – somewhere cold) for 15-20 minutes and then roll it out into a thin sheet (we did it in portions). Cut the dough with the same molds and press the dough into the molds (we didn’t grease them as the butter in the dough will mdo the job). Here you will understand if you rolled the dough too thick or too thin – you should be able to cover the entire mold from the inside with the dough. The recipe suggests cutting the overhanging dough with ‘a sharp knife’ but you can also do it with your fingers (the overhanging dough will only appear if you cut the dough using a round cutter).

Place the molds on a baking sheet ‘like saucers’ (the dough side up) and bake (we guessed 175’C would be fine) for about 15-20 minutes until the dough starts browning. Be careful not to overbake! Leave the molds to cool a bit and then take the shells out. Fill both shells and bring them together. Enjoy!

Fake Nuts Filled with Condensed Milk

Remarks: The caramelised condensed milk filling is super sweet as you can imagine. So if you want a lighter version I would suggest using some  nut butter or super-thick jam – or the original walnut filling. And if you do run out of filling (like we did with the whole two cans of condensed milk) and you realise it soon enough before you make another batch of nut shells, try using the dough for some individual tartlets filled with whatever you like (I had some thick cranberry jam). Well, at least even a small tartlet will use up more dough than a nutshell will!

Fake Nuts Filled with Condensed Milk

Result: ‘A taste from childhood‘ was the verdict of my friend’s parents (the recipe makes such a mass of these nuts that you can feed three families with no problems :). These nuts are super-sweet and addictive. Best consumed with lots of tea to wash down all the thick condensed milk filling. There are various ways to enjoy these cookies – some people (kids) like licking out all the filling first and then eating the chewy shells, some prefer biting and some will just swallow the entire piece 🙂

Fake Nuts Filled with Condensed Milk

The caramelised and regular condensed milk is definitely a taste from childhood. The caramelised version is particularly often used in many industrially made foods like syrok (a fatty cream cheese treat in chocolate glaze), layer cakes, cookies and biscuit rolls. A housewife in USSR would boil a whole can of sweetened condensed milk and produce the caramelised version at home, as only the un-boiled version existed (with such editions as sweetened condensed milk with chicory or sweetened condensed milk with cocoa / coffee). Some of these home experiences ended up on the kitchen door, floor and all over the place too 🙂

Fake Nuts Filled with Condensed Milk

As yo can see in this photo we had quite a lot of shells left unfilled – I didn’t witness what happened to them later but I guess they just served as a ‘base’ for the jam or something. I was actually glad we ran out of filling cause the procedure is quite tiresome with such a mass of dough! A recipe for a tireless Soviet housewife who knows how to make a treat out of the scarce ingredients 🙂

This recipe goes to my Soviet/Russian and Sweet recipe collections.


bread · cookies · sourdough · sweet

Finnish Sourdough Flatbread and Cookies with History

Finnish Sourdough Flatbread

In this anti-winter days – at some point the temperature reached +11 here! – I would like to share with you two recipes: a recipe of Finnish rye flatbread known in Russia as Krayushki and oatmeal cookies with chocolate and nuts… and history. Will start with the bread. You might already know that I love rye bread, especially the sourdough. I can eat it plain, with cheese or even with honey or jam. Like this:

Finnish Sourdough Flatbread

This particular bread is notoriously chewy and super rye-ish and I love it even more as the best part of the bread loaf is exactly these hard-to-chew “edges” that we call krayushki in Russia. The authentic version is made with sourdough culture but don’t worry –  you can make the flatbreads with yeast, too.

Finnish Sourdough Flatbread

I’ve tried the recipe several times, experimenting with the procedure and the ingredients, and failed only once when I forgot them in the oven which resulted in ehhm rusks rather than flatbreads 🙂 The photos in this post show two versions. Here’s a different one from the bread pictured above, shaped as a circle with a whole in the middle. It was very handy when in the Finnish village they would string multiple breads on a stick and hang them to the ceiling:

Finnish Sourdough Flatbread

A year ago – Best Soviet Winter Movies. About Food Too!

Two years ago – Vermont Sourdough and Yellow Roses

Three years ago – Winter’s Here. Time for Spicy Rye Bread

Four years ago – Flammekueche – how time to make some!

Ruispalat or Finnish Sourdough Flatbread translated and adapted from will make very flavorful and quite authentic in their taste flatbreads. Numbers in brackets indicate the amount of the ingredient needed if you do not use the sourdough culture. See my remarks in italics.


  • 375 g (500) rye flour – I mixed in some all-purpose and once – some wholewheat flour
  • 325 ml (450) water – I use about 25 ml less because there’s this extra water needed for the rye malt
  • 2 Tbs rye malt, mixed with hot water 1 hour before, or extract
  • 2 Tbs molasses or honey or sugar dissolved in water – I omitted this as it was not mentioned in the procedure
  • 10 g salt
  • 2-3 Tbs bran for sprinkling the top – I used oat bran
  • 1 Tbs ground coriander – do use this much, it’s so tasty!
  • 5 g (13) fresh yeast – I didn’t use yeast at all
  • 250 g (none) sourdough culture, 100% hydration – I refreshed my rye sourdough


Dissolve your sourdough culture in lukewarm water (30 ‘С), add yeast (the author remarks that this will help soften the crumb but I didn’t use it). Sift in the flour, add rye malt and begin mixing the dough with a spoon or in a breadbaking machine. Add the coriander and the salt and mix a bit. This is (unless you use a mixture of flours which I did) a 100% rye bread so the dough won’t benefit from a long mixing anyway. Cover the bowl and leave the dough for 1-1.5 h.

Flour generously the surface and spoon the dough out on it, flouring it too. As for the shaping part, there are different possibilities:

— Roll out (which I could never do, so I just water the palm of my hand and flatten the dough with it) to thickness of 8 mm – 1 cm and cut into rectangles. Prick the dough with a fork and move to the baking sheet (this is a tricky part so I would suggest rolling the dough already on the baking silicon mat. The author warns you against using baking paper as they stick a lot. I still use baking paper but flour the surface quite heavily).

— For a super-authentic look, spoon the dough out into two heaps onto a wet surface (here too I use a heavily floured paper – it would have been impossible to transfer my dough once shaped!). With wet hands form each heap into a circle. Flour the baking sheet heavily, the same as the top of the circles. With the help of a wet knife, transfer the circles to the baking sheet. Flatten them with wet hands. Cut a whole in the center of each circle with a (shot) glass. To make the ‘rays’ use a wooden stick (an ice cream stick works well) with which you will make indentations (but do not force the stick right to the bottom).

For both variations, cover the dough with a linen towel for 50-90 min (90 min if using the sourdough). Spray the top with some water and sprinkle with oat bran generously. Put in the oven preheated to 200 ‘С and turn down to 180 ‘ С after several minutes. Bake for 12-15 minutes more. Do not overbake as the flatbreads should remain soft! (here I realized I had to increase the temperature to about 220 ‘C and bake all the way maintaining this temperature, otherwise the indicated 12-15 minutes turned into 30 minutes and still the breads would be too moist. So I baked them also at the top shelf for some minutes to get a crustier top).

Remove the baked bread from the oven and wrap it into a towel. Enjoy!

Finnish Sourdough Flatbread

Remarks: I’ve made this recipe several times, trying various shapes, cuts and baking time / oven temperature. Even if sometimes I failed to make them look ship-shape ( I also tried baking them as separate ovals or as a sheet of rectangles cut halfway through), they would still taste great. Work out the most convenient shaping procedure for yourself! By the way, these flatbread freeze well and do not take much space either.

Finnish Sourdough Flatbread

Result: These chewy breads are just wonderful. The combination of rye malt + coriander makes them very flavourful! And some of these breads did rise to the point when they split in two layers, letting you separate them or use them as a pocket and make a double sandwich, mmm!

Finnish Sourdough Flatbread


The $250 Neiman Marcus Cookie

For the dessert today here are these tasty sweet chocolate cookies with ground oatmeal, walnuts and pistachios! The story behind these cookies is that someone who paid for the recipe 250 dollars thinking it was 2.50 USD instead, decided to spread the recipe all over the net so that no one would have to pay that much for a cookie recipe! And you know what? The recipe is really nice and the result is probably worth the price… But I’m definitely grateful for having this recipe for free 🙂

The $250 Neiman Marcus Cookie

The $250 Neiman Marcus Cookie adapted from will make sweet and crunchy cookies that would certainly sell very well and justify the price paid for the recipe! For the original recipe visit the link above – and you won’t have to pay anything for that either 🙂 Here are my changes and remarks:

I also put some oat bran into the coffee grinder together with the oats. Used less butter and substituted regular sugar for the brown sugar. As for the chocolate, I used 1 chocolate bar – part of which I grated and part chopped into pieces. I had a very limited amount of walnuts so I also added some pistachios.

The $250 Neiman Marcus Cookie

Remarks: I made my cookies pretty big so had to bake them longer. Be careful with the baking time though as I definitely overbaked the first batch. The recipe will make quite a lot of cookies but be ready to repeat the process very soon 🙂

The $250 Neiman Marcus Cookie

Result: These are great cookies! The walnuts add to the nuttiness of the ground oats, there’s something toasted about this cookies too. Which makes me agree with the author that these cookies are truly hearty! The melting chocolate inside is so oh-oh!

Adding these recipes to Sweet, Chocolate and Sourdough collections.

cookies · sweet

Soft Oatmeal Cookies with Chocolate

Chez moi interior design school, by Sergey Kozienko

Back in April I started baking for my sister’s friend’s interior design workshops. Natasha opened Chez moi interior design school for non-professionals following her own passion towards home design. Hers is the first school of the kind in St Petersburg. So here’s my first ‘commercial’ double batch of muffins and cookies pictured by Sergey Kozienko.

Chez moi interior design school, by Sergey Kozienko

That day the participants learnt how to lay out and decorate the table with the delicate white flowers and rough tree bark. The overall feeling is that of spring 100%! I did not attend the seminar but I was told the guests thoroughly enjoyed the dessert too! 🙂 Such a partnership makes me look at my baking from a completely different point of view! I’ve been giving baked goods as gifts, even swapping bread for other things, feeding guests at friends’ birthday parties… But not completely unknown people with the tastes and preferences I totally ignore.

Chez moi interior design school, by Sergey Kozienko

Since that very first collaboration with Natasha back in April I’ve been asked to bake again the oatmeal cookies that proved to be particularly popular. I’ve also baked them for our family. I’m sharing the recipe with you!

Soft Oatmeal Cookies with Chocolate from

A year ago – Petits pains sans pétrissage and Stand-By Bread

Two years ago – Greek Briam with Dannish Rye Rolls

Three years ago – Midsummer’s Black Currant Rhubarb Cake

Soft Oatmeal Cookies with Chocolate (Myagkoye ovsyanoye pechenye s shokoladom) translated and adapted from will make chewy not over sweet cookies. Best eaten chilled with hot tea! ATTENTION: the cookie dough requires a 4-6 hour rest in the fridge! See my remarks in italics.


  • 1.5 cups all-purpose flour – I also tried adding some oat flour once (tolokno)
  • 1.5 cups quick-cooking oats
  • 2 eggs
  • 1.5 cups brown sugar – I normally use a mixture of regular + brown sugar and add less
  • 50 g butter, soft
  • 180 g dark 60-70% chocolate – I used less
  • half of vanilla bean – I used artificial vanilla
  • 1 tsp cinnamon and / or grated orange zest – I used both
  • 1 tsp baking powder


First cream butter with sugar, then add eggs and beat well with a mixer. Cut a vanilla bean and add the seeds to the mixture, beat well again. Coarsely grate the chocolate. Sift the flour with the baking powder and cinnamon (if using grated zest, add it first to the butter + sugar mixture) and then add it to the butter + sugar mixture. Mix well. Gradually add the oats, mixing well. Add the chocolate last (carefully – it melts!), mix the dough but do not knead. The dough should be thick but crumbly, easily forming into balls. If it’s too sticky, add some more flour.

Cover the dough with a cling film and chill in the fridge for 4-6 hours (I gave the dough an overnight rest in the fridge before baking them in the morning). Grease a large baking sheet or line it with parchment paper (I prefer the second). Make balls of about 2–3 cm across, place them apart on the baking sheet and flatten a bit. Bake in the pre-heated 180 °С oven on the middle rack until the cookies just about begin to brown on the edges and you can smell vanilla and chocolate, for about 10–12 minutes. Don’t be misled by the cookies looking rather soft – they will harden once they are out of the oven. Cool thoroughly before removing from the baking sheet.

Soft Oatmeal Cookies with Chocolate from

Remarks: You can experiment with various sizes – for the workshops I preferred to make them large (and also double the recipe) but smaller cookies will bake even faster. The smaller the oats you use, the more delicate these cookies get. Thanks to the long chilling of the dough these cookies do not spread out much. If you prefer to have larger chunks of chocolate in your cookies, you can grate half of it and roughly chop the rest. And try not to omit the orange zest – it adds extra flavour!

Result: I think what makes these cookies taste different is that they are made with pretty small-scale ingredients. I mean, oats are tiny, chocolate (and zest) is grated. The result is a delicate combination of the flavours. And what’s more, these chewy cookies require just 50 g butter, so it’s worth the effort 🙂

Country Applesauce Muffins from
Country Applesauce Muffins

You can also check out these muffins from applesauce that were already featured on my blog. I used leftover apple puree for these muffins – no need to add lots of sugar! And they were also enjoyed by the guests 🙂

Adding this post to my Sweet, Chocolate and Russian recipe collections.

First three photos by Sergey Kozienko for Chez moi interior design school for non-professionals.