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Chokladsnittar + Kolakakor

 

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Chocolate biscuit slices (chokladsnittar) and Toffee biscuit slices (kolasnittar)

These moreish biscuits/cookies are easy to make and bake in super-quick time – the perfect accompaniment to a cup of coffee. You’ll find both the chocolate version and toffee version on many Swedish coffee tables – both are old recipes and still really popular.
Course Baking
Cuisine Swedish
Prep Time 15 minutes
Cook Time 10 minutes

Equipment

  • Chocolate: 2 baking sheets, greased and lined with baking parchment
  • Toffee: 3 baking sheets, greased and lined with baking parchment

Ingredients

  • For the chocolate biscuits:
  • 100 g butter softened
  • 80 g caster sugar
  • 2 teaspoons vanilla sugar
  • 1 teaspoon golden syrup/light corn syrup
  • 150 g plain flour
  • 4 teaspoons cacao or cocoa powder
  • 1 teaspoon baking powder
  • pearl/nibbed sugar or chopped almonds to decorate
  • For the Toffee slices:
  • 140 g butter
  • 120 g caster sugar
  • 4 Tbsp golden syrup
  • 1 1/2 teaspoons vanilla sugar or extract
  • 1 teaspoon baking powder
  • 300 g plain flour
  • 1/2 teaspoon sea salt flakes optional

Instructions

  • Preheat the oven to 180°C (350°F) Gas 4.
  • Method:
  • Chocolate biscuits (makes 24):
  • In a bowl, cream together the butter, caster/ granulated sugar and vanilla sugar. Add the syrup and mix. In a separate bowl, sift the dry ingredients together, then mix into the wet mixture. Bring the mixture together with your hands to form an even dough – it should not be sticky. Split the dough into two lumps. Roll out each lump into a 6 x 35 cm/21/2 x 14 in. rectangle, directly on the prepared baking sheets.
  • Sprinkle the pearl sugar or chopped almonds down the middle of the dough, then bake in the preheated oven for about 10 minutes until almost baked through. As soon as you remove them from the oven, use a pizza wheel or sharp knife to cut each piece into 12 even-sized strips. Leave to cool on a wire rack to harden up – and store in an airtight container for up to a week.
  • Toffee biscuits (makes 36)
  • In a bowl, cream the butter and caster sugar until pale and fluffy, then add the syrup, followed by the vanilla sugar, baking powder and flour. Mix with your hands until you have an even dough.
  • Cut the dough into three equal pieces. Roll out to the size of 6 x 35 cm/2/2 x 14 in. directly on the prepared baking sheets. Sprinkle the salt over the top of the dough, if using.
  • Bake in the preheated oven for 8–10 minutes.
  • As soon as you remove the biscuits from the oven, use a pizza wheel or sharp knife to cut each rectangle into 12 pieces.
  • Leave to cool on a wire rack and store in an airtight container for up to a week.

Notes

This recipe is taken from the book Bronte at Home by our Bronte Aurell. Available in all good bookshops – and signed here 

Published by Ryland, Peters and Small. Photo by Pete Cassidy.

The post Chokladsnittar + Kolakakor appeared first on Atelme.

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