RECIPES · THE OTHER KIND OF COOKIE

You found the cookies we actually like.

We spend rather a lot of time on the other sort. These three are Swedish, they are what the office actually bakes, and none of them will ask for your consent.

KolasnittarDrömmarHavreflarn
01 · SEGA KOLASNITTAR MED INGEFÄRA

Kolasnittar

Chewy caramel slices with a warm hit of ginger. Stirred together in minutes, crisp at the edge and soft in the middle. Adapted from ICA’s classic.

Makes≈ 20
Time25 min
Oven175 °C
INGREDIENTS
  • 100 gsalted butter
  • 1 dlgranulated sugar
  • 1 tbspvanilla sugar
  • 1 tbspgolden syrup (ljus sirap)
  • 2 dlplain flour
  • 1 tspbaking powder
  • 1 tspground ginger
METHOD
  1. Heat the oven to 175 °C.
  2. Slice the butter thinly and stir together with the sugar.
  3. Add the remaining ingredients and stir into a smooth dough.
  4. Halve the dough and roll into two ropes on a lined tray. Flatten them slightly.
  5. Bake for 7 to 8 minutes.
  6. Take the tray out and cut the ropes into diagonal slices while still warm.
TIPTen minutes is already too long; they lose the chew. A pinch of flaky salt on top before baking is the reader-approved upgrade. Halve the ginger if you want it in the background rather than up front.
02 · DRÖMMAR

Drömmar

“Dreams”: pale, impossibly light cookies that shatter into dust. The secret is ammonium carbonate, which is also why they smell odd in the oven and taste of nothing but butter afterwards.

Makes≈ 50
Time45 min
Oven150 °C
INGREDIENTS
  • 200 gbutter, room temperature
  • 200 gsugar
  • 1 tspvanilla sugar
  • 100 mlneutral oil
  • 1 tsphjorthornssalt (ammonium carbonate)
  • 360 gplain flour
METHOD
  1. Beat butter, sugar and vanilla sugar until very light.
  2. Add the oil a little at a time, then the hjorthornssalt.
  3. Add the flour and mix to a soft dough; do not overwork it.
  4. Roll into walnut-sized balls and place well apart on a lined tray. They will spread.
  5. Bake at 150 °C for 15 to 20 minutes. They should stay pale and crack across the top.
TIPLow and slow is the whole recipe. If they brown, the oven is too hot. Open a window; the ammonia smell disappears completely once they cool.
03 · HAVREFLARN

Havreflarn

Lacy oat crisps. Paper-thin, caramelised, and the closest a cookie gets to crumbling before you touch it.

Makes≈ 30
Time30 min
Oven200 °C
INGREDIENTS
  • 100 gbutter
  • 90 grolled oats
  • 90 gsugar
  • 1egg
  • 1 tbspplain flour
  • 1 tspbaking powder
METHOD
  1. Melt the butter and stir in the oats. Let it stand for ten minutes.
  2. Whisk egg and sugar until light, then fold into the oats with the flour and baking powder.
  3. Drop teaspoons of batter onto a lined tray, leaving lots of room; each one spreads to the size of a saucer.
  4. Bake at 200 °C for 6 to 8 minutes until golden and lacy at the edges.
  5. Leave on the tray for a minute, then move to a rack. They set as they cool.
TIPFor a bakery finish, drape the warm flarn over a rolling pin so they cool curved, then sandwich two with a thin layer of dark chocolate.

No tracking on this page either. Enjoy.