Nordic PINE BARK Cookies – sawdust cookies? | HARD TIMES – recipes from times of scarcity

Nordic PINE BARK Cookies – sawdust cookies? | HARD TIMES – recipes from times of scarcity


Greetings my beautiful lovelies. Its Emmy. Welcome back. Today I’m going to be making a recipe for pine bark cookies. Pine bark cookies, meaning the bark of a pine tree. Now this recipe was made possible by lovely Anna who sent me pine-bark flour, also known as pettu, all the way from Finland. Anna, thank you so much for sending this to me! It’s precious, precious stuff. It is very difficult to harvest and make, and it’s just very labor-intensive. So Anna thank you so much for sending this to me. If you’ve missed my previous video where I use pettu or the pine-bark flour in my pettu lepa which I make the traditional Type of pettu bread, or pine bark bread, be sure to check it out — absolutely fascinating use of this material to make bread — to extend flour. In Finland, that type of bread it’s also known as famine bread. It was a way to extend regular wheat by using pine flour. Although when I was researching this recipe, I read on the Nordic Food Lab that in the Sami culture, which are the people that are indigenous to Scandinavia, this type of flower or pine-bark flour was actually representative of good times, of wealth. So the recipe I’m gonna be using today for pine bark cookies was also found from the Nordic Food Lab. I’ll put the link down below to the original recipe in case you’re interested. So in a large bowl, we’re gonna need 112 grams of room-temperature butter. And this is basically a stick of butter I have pounded it out which is my favorite way of bringing butter to room temperature when you’ve got a stick of cold butter. And if you want to see me demonstrate how I got the butter to this state, I will refer you to my water pie video. Link, again, down in the description. Right there, nice and soft, 75 grams of sugar. on low speed… Now we’re supposed to add one egg white — I’m just gonna grab the yolk which is my favorite way of… separating my eggs. Make sure your hands are clean. Okay? I’m gonna set this aside. Don’t throw those away just add this to your scrambled eggs in the morning, right? Because we don’t want this to go to waste. It says to lightly beat in the egg whites, so, we’ll do that. And that’s that. Mix. So yeah, when I had the pettu leppa, or the pine bark bread, it had a noticeable sour flavor to it. Now I initially thought that this was probably from the sourdough, which was used to leaven the bread… I’m interested to see if this will have any kind of tanginess to it. The bread also had, not surprisingly, a piney flavor. I’m curious to see how that turns out in a sweet version. But let’s find out. Alright, continue! Now we’re going to sift in our dry ingredients… I’ve got my fencing mask handy. My favorite way of sifting in case you’re curious. I’ve never fenced before but I would really like to try. Maybe I can make that happen. I would love to — En garde! Okay, is that even in fencing or is that? Okay…. *whisper* Yes, showing our ignorance. All right, let’s continue. Now we’re adding sixty grams of pettu or the pine-bark flour. Now this is really, really light. This looks like a lot, but by weight that is sixty grams. That’s why I really like using grams when it comes to baking because volume measure is not nearly as accurate as weight. Now this is ninety grams of wheat flour — by volume much less, but by weight more. Love that! Two grams of baking powder; and two grams of salt; just sift that in there. Now I’ve watched videos on processing pettu or the pine-bark flour and making it. It is so labor-intensive! So, I guess what the Sami did was they would take vertical strips of the inner floam, or the inner bark of the pine tree and they would take at most one third of the circumference of the tree. Otherwise it would kill the tree they would strip the inner bark and then dry it and then grind it into a powder but taking strips would allow the tree to continue living which is great because then you’re not killing a tree and you’re also harvesting it. I found that really, really interesting. Those are wood chips that are left in my sieve. Awesome! Now we’re going to just incorporate this… on low So now I’m going to use a spatula and kind of combine this together so I can form it into a dough. I’m turning this out onto a piece of plastic wrap. So this looks really dry — it does not look like a dough at all — but I suspect upon compression this is going to form a perfect dough, because it is quite sticky when I use my hands. I think there’s definitely enough moisture in here. And now we’re supposed to refrigerate this for one hour. It’s the “Toodaloo, Take care, Bye” shirt. Get one for yourself. Get one for your loved one. It’s only offered for the next couple of weeks. So get it while you can. All right, back to our regular programming. Here is my pine bark dough. It was in the fridge for an hour. Now we’re going to roll it out, so we can cut out some cookies. Now before I put in the fridge, it was a bit dry and crumbly. I’m hoping with that little bit of rest that things have, you know, *noise* together, but you might have a little rude awakening here. Let’s just find out, shall we? I’m supposed to roll this out between two sheets of parchment paper. I’m gonna do half at a time. Ooh, it definitely feels like a dough. It smells a little piney; buttery. So the recipe didn’t really say how thin to roll this out, but based on what the picture looked like, it was pretty thin, maybe a…. eighth of an inch. I’m gonna roll this out just like I do a pie crust. I like to do it from the middle out. It says to cut these out using your circle cookie cutters. And look, I found my set! I could not, for the life of me, find these. When my brother was here, and we were making donuts, I could not fi…. But I found them! Yay! I’m gonna be using this size. This is about a two inch diameter cookie cutter. And cut as many as I can out of here. Trying to avoid the cracks. Then we’re gonna place the cookie circles on a silpat lined baking sheet. All right. Now I’m gonna pop these into the freezer and chill them for five minutes. And then I’m gonna pop them into a hot oven — one hundred and eighty degrees C or one hundred and fifty six degrees F. Five minutes again. And then we shall have pine bark cookies! So my pine bark cookies are done. I took them out of the oven and they’ve been cooling here on my countertop, and it smells great! So it’s buttery and slightly sawdusty, but not unpleasant at all. They look beautiful and just like shortbread cookies, they don’t spread much, they kind of just stay the same. And we’re not looking for a lot of golden color here — we just want the cookies to set and be solid. This size cookie took about nine minutes. And it said in the recipe that depending on the size of cookie you end up cutting, it may take longer than five minutes, or less than five. Can’t wait to taste one! So when you smell him, they smell like sawdust and butter. They smell really nice actually. Alright, let’s give them a taste. Here we go. Itadakimasu! Hmm…. So, definitely the right amount of sugar in there — the first thing I taste is the sugar. And then I taste the pettu, or the pine-bark flavor. And it’s kind of sawdust-y and bitter. There is a distinctive bitterness to this. Absolutely. And then towards the end, you get a buttery flavor. And the texture is quite unique as well. While it is soft and cookie-like, it’s definitely more coarse; more like, if you have like a HobNob or digestive biscuit, if you’ve had those kind of biscuits before — kind of like that — which I believe are made with whole wheat flour, which this recipe includes. It’s just kind of coarser in your mouth — you’ve got that texture in there. And then, of course, you’ve got the pine-bark flour. I wouldn’t say they’re exactly delicious, because they’re so bitter. Mm-hmm. I was hoping the inclusion of butter and sugar would make this an enjoyable cookie, but I don’t think I would make these again. And because it tastes like sawdust and it kind of feels like sawdust in your mouth, that’s all I kind of can imagine is that I’m eating a sawdust cookie, which essentially I am… So big thanks again to Anna for procuring the pettu for me. Thank you guys so much for watching. I hope you guys enjoyed that one. I hope you guys learned something. Let me know down in the comments below if there any recipes you’d like me to test out or try, or if you’ve ever had anything made with pine bark before. I want to know about it! Share this video with your friends; follow me on social media; like; subscribe; and I shall see you in the next one! Toodaloo! Take care! Byeee! Bye Oh, and if you’re interested in beekeeping videos, be sure to check out my other channel where I show you my adventures in beekeeping. Yes, I have three beehives in my backyard. All right. Toodaloo! Take care! Bye! You can’t see me. I’m camouflaged!

100 Replies to “Nordic PINE BARK Cookies – sawdust cookies? | HARD TIMES – recipes from times of scarcity”

  1. I think I ended up coming across this channel because I was looking up "sawdust bread" due to a line in We Happy Few.

  2. It's not really accurate to call the Sami people "Indigenous" or "Native". We don't really know who came to the region first. What we suspect is that the Sami people moved up from mongolia, which means that they did not originate from scandinavia. Do we even know where they came from for certain? …No. So what do we know? Well what we do know is that no one is really indigenous or "native" because people have always moved around since the begining of time. There has also been so much mixing of people's that you can't really nail anyone down to one race. The one thing we do know for certain is that we are all human and live on earth. So I don't like the word indigenous for this reason.

  3. I am Finnish and have never heard pettuleipรค and pettu in general ever been mixed with wheat. It was mixed with rye flour. The first cultivar in Finland according to research in Finland was buckwheat. The first cultivated cereal was barley, then came rye and wheat arrived few hundred years later. But a real Finnish bread still today is rye bread, we do not like the mushy white bread. When I arrived to USA the first thing I missed was a real Finnish sour dough rye bread (no pettu, never had it, it is kind of a modern way to go back to old tradition), the second thing I missed was real hot Finnish sauna you can't find here (the health club ones are a joke, far too low temperature). Among all the things in the world we can have and then lose are the small things, the things that we got used to in childhood, things that gave comfort. I can go to a French bakery here, by whatever I want but if I had the choice I would want to get Finnish sourdough reikรคleipรค just fresh and still very warm from a bakery, rush home and add butter on top when it would still be melting on top. I have Finnish hard sourdough bread sent to me and can use it as a dough starter but the rye flour, the best one in here just does not taste the same. It must be the different soil and even the way of the agricultural practice.

  4. Today im going to be making a recipe for pine bark cookies. Pine bark cookies meaning pine bark from a pine tree๐Ÿ˜ณ๐Ÿ˜ต (BIG SWALLOW and smile)๐Ÿ˜‚ lol…i don't think she's ready for this food adventure

  5. id make this and put it in a gift bag or box for a man. dip half the cookie in chocolate and sprinkle with finely chopped bacon

  6. My grandpa was in a concentration camp in Poland and Germany during WWII. I was reading up on the records of the rations served to prisoners. It listed "tree flour" as an ingredient in the bread. I always assumed they used sawdust. Now I'm wondering if they used pine bark flour to stretch the flour instead of just sawdust.

  7. I've had pine needles as a tea. Just took hot water and put a bunch of needles in to steep then added honey and drank it. You can taste the pine, but unlike the way you described the pine bark cookies, the tea did not have a bitter flavor.

  8. I wonder what if you add vanilla extract… or maybe zest from a favorite fruit? ๐ŸŠ๐Ÿ‹ยฟ?ยฟ?

  9. Emmy write you're own cook book , you're recipes are great, you should write a book cause you seem to have knowledge of world cuisine,

  10. Ok in NZ we use metric units and bake things at 180deg C, Edmunds Cookbook is a really common guide and it says 180deg C is 350deg F, not 156deg F like she says at 7:04. You know on the off-chance someone sees this and wants to import special flour and make it themselves ๐Ÿ˜†

  11. Anybody else see the ramdom word she adds to the backround when she goes off camera. Like in this vid it was headlamp.

  12. Iโ€™ve had kewra Kheer -a rice pudding with screw pine essence. I think itโ€™s a Kashmiri recipe. Unlike these cookies it has a delightful smell and taste! ๐Ÿ™‚

  13. Love your channel I ate tofu for the first time in my scrabbled eggs. I always feel hungry after I eat eggs in the morning. See if that helps

  14. I lived in some woods for about 6 months and I used pine bark all the time to eat. The difference is however that I gathered the outer bark of pine trees to burn in my bio lite wood stove to cook with and to take smoke baths with when it was too cold to bathe with water. I would suggest that if you were to use a trees bark to dry grind and use as flour to instead look into whether or not birch bark is edible. I know you can extract xytol sugar from it but I dont know if the bark itself is edible but given how xytol tastes it would be a much better bet then what you tried. Pine bark ash isnt even considered a good option for producing lye soap according to what I have heard.

  15. About not wasting the yolk in recipes that only call for the white! If you have a cat or a pet with similar dietary needs, ferret etc, you can give the yolk to them. I feed extra yolks to my cat all the time, and if I make an omelet or scrambled eggs I always save one yolk to give to him. It's a very good addition to their diet, in moderation of course!

  16. I wonder if they would taste a little better if you brushed the tops with some of the leftover egg yolks and dusted it with some cinnamon, like a sand tart cookie๐Ÿค”

  17. The sour taste is the vitamin C. Pine needle soup was made during the winter when vitamins were scarce and scurvy was a real issue.

  18. Hay process bread fruit into cookies like these. Add in edible bamboo for more nutrients and fiber content for some really great survival cookies. Make different flavored ones. ๐Ÿ˜‰๐Ÿ‘

  19. When i was younger i heard that you can eat pine i thought the tree in my yard was pine (still not sure) so i bit a piece of the inner part it tasted like a very mild mint flavor i liked it im guessing this is what these cookies taste like

  20. Maybe add a flavoring…mint? Vanilla? Not part of the original recipe but might make them more palatable?….just a thought…

  21. I dont really think that people care about their food being tasty when all they care about is having something to fill their stomachs. ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

    Edit: just realize that this might come across as a hate comment. To those who likes to jump into conclusion. I'm not hating anyone, especially emmy, I'm just stating an opinion.

    Edit: Isn't it sad that I have to type that note just to avoid being attack online. Sigh.

  22. You need a cookie cutter for DONUTS?
    Just dip the rim of a glass in flour oh my god.
    I can hear my grandmother screaming about unnecessary utensils.

  23. How about making some Christmas cookies using this pine bark dough?!?! Santa would definitely like those … .

  24. I'm so weak. After watching Emmy's baked clay chicken recipe, I was half expecting Emmy to have a whole montage of her creating her very own pine bark flour.

    "Hey guys! I made my own refined clay! Now let's make some chicken with it!"
    "Hey guys! I made Pine Bark Flour! NOW LET'S MAKE SOME COOKIES WITH IT!"

    EDIT: in regards to the bitterness that Emmy mentioned: WAT ABOUT NORDIC PINE BARK PEANUT BUTTER COOKIES?

  25. Ohmygod the instant I saw the title I was like hold on, this sounds pretty familiar. And I had read about this specific bread in my history book a few years back and realised holy crap, it's an old Finnish recipe! I'm so glad you made this, it makes me so happy to see this type of stuff in my recommendations!

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