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Medaljer med havtorncreme

Medals with sea buckthorn cream

Medals are many people's favourites, including ours, and here we have of course played around a bit and made a version with sea buckthorn. The biscuits are gluten-free and keep well in a cake tin for several weeks, the cream is quickly made, you just have to make sure it has time to cool completely, it takes 2-3 hours in the fridge.

9-10 medals

Sea buckthorn medals
Whipped cream:
  • 2 dl. whipping cream
  • 120 g cornmeal
  • 120 g oat flour
  • 120 g cold butter
  • 80 g icing sugar
  • 1 egg
  1. Split the vanilla pod in half and mash out the pith together with a little of the sugar.
  2. Whisk vanilla, sugar, cornstarch, milk and eggs together.
  3. Heat the sea buckthorn juice in a small saucepan and add the cream/egg glaze while whisking.
  4. Heat the cream through while whisking until it thickens.
  5. The cream is poured into a bowl and film is placed directly on the cream to avoid condensation.
  6. Refrigerate the cream until completely cold, 2-3 hours.

  1. Stir all dry ingredients together.
  2. Cut the butter into small pieces and crumble it into the dry mixture until it resembles a paste.
  3. Gather the dough with the egg.
  4. Refrigerate until ready to use (1/2-1 hour is fine and if it sits for a very long time, it should probably be taken out a little sooner)
  5. The dough is rolled out thinly, in a little cornmeal and the biscuits are stuck out (approx. 8 cm in diameter)
  6. Bake in the middle of the oven, on a plate with baking paper, at 200 degrees for 7-8 minutes.
Mix icing sugar and glaze to the right consistency and put it on half of the biscuits.
Whip the whipped cream and now mix the cream and whipped cream together to a smooth cream and spread it on the biscuits without glaze. Collect the medals and decorate if necessary. with dried sea buckthorn flakes or frozen sea buckthorn.