Subject #3: Jyvashyvät Suklaapisara

No, I haven’t forgotten about the cookies, though I haven’t written about them in a while! And I definitely plan on making my own cookies following the recipe published by the New York Times during the summer, which advises that cookie dough be refrigerated for 36 hours before baking so that the flavor can develop. I was waiting to get a box shipped from Brussels that had some Belgian chocolate in it that I’d bought for baking. The box has now arrived, so it’s only a matter of time before I make these ultimate cookies.

Until then, I’ll continue to try other varieties. These are Jyvashyvät Suklaapisara, made in Finland but available in Estonia. They’re thin biscuits with dark chocolate pieces (hõrk šokolaad, or tasty chocolate, as the package claims). I know theoretically the words “biscuit” and “cookie” are equivalent, one British and one American, but I tend to think of biscuits as more thin, simple, and dry, and something big, soft or chewy is definitely a cookie. So anyway, to me, these are biscuits. I wasn’t expecting very much from them, but actually, I was pleasantly surprised. The product in the package looks exactly like the images on the outside. The cookie itself is fairly thin with a nice, slightly buttery flavor, and you can actually taste the chocolate pieces. It’s no replacement for a soft, warm cookie, but if you’re just craving something wheat-based with a hint of chocolate, it can satisfy. It’s also a good vehicle for a smear of peanut butter, and I imagine Nutella would be excellent on them too.