👨‍🍳 Instruktioner

1. 1

   In a large bowl, cream together the softened butter and sugar until light and fluffy.

   💡 Proffstips: Ensure the butter is at room temperature for easy creaming.
2. 2

   Beat in the egg yolk, milk, vanilla extract, and cardamom powder (if using) until well combined.

   💡 Proffstips: Adding milk gradually helps create a smooth batter.
3. 3

   Gradually add the all-purpose flour to the wet ingredients, mixing until a soft dough forms. Do not overmix.

   💡 Proffstips: Overmixing can result in tough pastries.
4. 4

   Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

   💡 Proffstips: Parchment paper prevents sticking and makes cleanup easier.
5. 5

   Roll small portions of the dough into balls and flatten them slightly into small discs or desired shapes. Alternatively, roll out the dough and use cookie cutters.

   💡 Proffstips: Uniform size ensures even baking.
6. 6

   Place the shaped dough onto the prepared baking sheets. Sprinkle the tops with sesame seeds or poppy seeds.

   💡 Proffstips: Press seeds gently into the dough to help them adhere.
7. 7

   Bake for 15-20 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.

   💡 Proffstips: Keep a close eye on them as they can brown quickly.
8. 8

   Let the toki cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

   💡 Proffstips: Allowing them to cool on the sheet firms them up before moving.