Sokkokat

Sokkokat is a term primarily used in Finland and some neighboring regions to refer to a specific type of bread or pastry. While the exact definition can vary, it generally describes a small, often sweet, baked good that is typically made with rye flour and can include various fillings or toppings. These can range from dried fruits and nuts to spices like cardamom.

Historically, sokkokat were a traditional part of Finnish baking, particularly in rural areas. They were often made as a way to use up leftover dough or ingredients. The shape and size are usually such that they can be eaten as a single serving or a small snack. Some variations might resemble small buns or flattened cakes.

The preparation often involves a yeast-leavened dough, though some recipes may use a simpler batter. The sweetness can come from added sugar, honey, or sweet spices. While traditionally associated with rye, modern interpretations might incorporate wheat flour as well. The term "sokkokat" itself is derived from Finnish words related to sweetness and perhaps a diminutive or plural form, suggesting small, sweet items. It's a somewhat informal term, and precise culinary categorization can be difficult.