Whoopies with Delicious Nöt-Crème Filling
Ingredients (makes about 20):
100 g butter
250 ml powdered sugar
2 eggs
250 ml flour
0.5 tsp baking powder
175 g Nöt-Crème® (1 box)
Instructions:
- Preheat the oven to 180°C (350°F). Melt the butter and mix it with the powdered sugar in a bowl. Add the eggs one at a time, beating continuously.
- Combine the flour and baking powder, then gradually add to the mixture, stirring until smooth.
- Pipe the batter onto baking paper, leaving space between each as they will spread slightly.
- Bake in the center of the oven for about 10 minutes. Let cool. Spread Nöt-Crème® on half of the cookies and sandwich them together.
Tip!
For colorful Nöt-Crème whoopies, add a few drops of food coloring to the batter. Or try two tablespoons of cocoa for chocolate whoopies with Nöt-Crème.
Bror Printzell’s Candy Factory
In 1961, candy maker Bror Printzell in Hässleholm came up with the idea of taking the delicious filling from hard candies and packaging it in plastic sachets. This indulgent treat was Nöt-Crème, filled in 18-gram sachets. Bror Printzell justified this unusual idea by saying, ”It’s the best part you want anyway!” And who could argue with that logic? Initially, the idea was met with skepticism. Only one wholesaler in Gothenburg took a chance and bought a few boxes.
Then one day, Bror received a phone call. A lady explained that long lines of schoolchildren were queuing outside her kiosk, all wanting to buy Nöt-Crème. She wanted to order more! It soon became clear that many others thought candy filling in a sachet was a brilliant idea.
To this day, Nöt-Crème is made the same way, in the same factory in Hässleholm, Sweden.
