Swedish Spice Cookies is one of the Seven Kind of Cookies "Sju sorters kakor" for your cookie tray.The flavor is similar to a ginger snap cookie. Each cookie has both a light crisp exterior and a soft chewy center.
Ingredients
2 1/4 cup of flour
2 teaspoons of baking soda
1 teaspoon of ground ginger
1 teaspoon of ground cloves
1 teaspoon of ground cinnamon
1 teaspoon of salt
3/4 cup of softened butter
1 cup of sugar
1 egg
1/4 cup of molasses
1/2 a cup of sugar in the bowl
Directions
Preheat oven to 375°F.
In a bowl add 2 1/4 cup of flour, 2 teaspoons of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cloves, 1 teaspoon of ground cinnamon and 1 teaspoon of salt. Mix together in a bowl.
In another bowl beat 1 cup of sugar and 3/4 cup of softened butter.
Then add 1 egg and 1/4 cup of molasses into the butter sugar mixture. The molasses gives the batter a rich fall beautiful color.
Grab the bowl with flour mixture and pour it into the butter mixture.
Next roll in your hands 1 1/2 teaspoon of dough mixture into a ball.
Then, roll the ball into a bowl of sugar until fully coated. You just need a 1/2 a cup of sugar in the bowl.
Place the sugar coated balls onto a nonstick butter pan. You should not need to grease the baking sheet.Arrange cookies 2 inches apart.
We used the baking powder because ammonium carbonate is not easy to find where we live. This Dream cookie has a buttery taste and is similar to a short bread cookie.
Ingredients
1 2⁄3 cups flour
1 tsp. baking soda
8 tbsp. unsalted butter, softened
1 1⁄4 cups sugar
1 tbsp. vanilla
1⁄3 cup corn oil
lemon zest from a lemon 🍋 (optional)
Directions
Whisk together flour and baking soda in a bowl and set aside.
In a large bowl beat butter and sugars until fluffy for a couple of minutes.
Add oil, vanilla and lemon zest into the bowl
Mix until smooth.
Add dry ingredients inot the wet ingredients. Stir until combined.
Using your hands, shape dough into balls.
Place dough balls 1" apart on a prepared baking sheet.
Bake for 25–30 minutes.
Transfer to a wire rack and let cool before serving.
This Caramel Cut recipe has easy to find ingredients. You won't need that many kitchen utensils to make the cookies and littleclean up when you are done too. This Caramel Cut cookie has a buttery taste and a hint of a caramel flavor.
Ingredients
1 cup softened sliced
butter
⅔ cup sugar
1 tbsp molasses
1 tbsp vanilla extract
2 cups flour
2 tsp baking powder
Directions
Preheat oven to 350°F.
Stir softened butter, sugar, molasses and vanilla extract until light and fluffy.
Add flour and baking powder. Stir until combined.
Using your hands work quickly to a smooth dough.
Split the dough into 4 evenly sized logs.
Shape dough and roll out the logs as long as the baking sheet.
Put two logs on a baking sheet
Optionally flatten the logs.
Bake in the middle of the oven for 15-18 minutes.
Cut each into in diagonal cut cookies.
Transfer to a wire rack and let cool before serving.
Serve the cookies with either a glass of milk, cup of coffee or tea ☕
Havreflarn are sweet flat crisps based on oat flakes.These are much thinner than the American oatmeal cookies.We truly enjoy the truly buttery chewiness that this cookie offers.This recipe is so simple because it only requires 5 easy ingredients. 😀
Ingredients
1/2 a cup of sugar
1/4 cup of flour
1/2 a cup of butter
3/4 cup of quick cooking oats
2 tbsp of light cream
Directions
Preheat oven at 375F.
Grease and flour baking sheets. You want to do this first because the recipe goes quickly.
Combine in a bowl the oats, sugar and flour.
Melt butter in a sauce pan.
Add oat mixture and light cream into the pot and let it cook. Stir constantly. Until mixture starts to bubble. Remove from heat and stir briskly.
Drop teaspoons of the dough onto the baking sheet. About 4 inches apart. If you want to make larger cookies than use a heaping teaspoon for a bigger flatter cookie. To make the cookies flatter you can use the back of a spoon or knife and press the dough down. Do this quickly because the dough will get hard.
Bake 5 to 6 cookies at a time for about 5 to 6 minutes until golden brown.
Cool on baking sheet for 2 minutes. Remove carefully with a flipper.
The cookies might not have the perfect circle shape. Instead the cookies might have more of a rustic look.
How to Make Easy Swedish Gingersnaps 🎄 Pepparkakor 🍪
In Sweden, Christmas is not Christmas without pepparkakor or gingersnaps. Gingersnap Cookies are a highly addictive, sugar coated cookie that has a spicy flavor from adding brown sugar, molasses, and ginger and cardamom. Served any time of the year. But it is extra special to have during Christmas with a glass of Swedish Glogg.🎄
Ingredients
3 1/2 cup flour
3 1/2 oz white sugar
3 1/2 oz brown sugar
3 1/2 oz dark corn syrup
approx. 1/3 cup water
10 tbsp butter
1 tsp lemon peel
1 tbsp cinnamon
1 tbsp ginger
11 tbsp ground cloves
1/2 tsp cardamom
1/2 tbs baking soda
Directions
To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot.
Add the butter and let it melt.
Stir and let cool slightly.
Blend in the spices and baking soda.
Cool, dough preferably overnight.
Take the dough and knead it smooth on a table
Roll the dough.
Cut into shapes, using the desired cookie cutters.
Optionally brush the dough lightly with water. Sprinkle sugar over the dough.
Finnish Sticks is a Swedish Cookie that dates back from the 1800's in Sweden. This Swedish Cookies is part of the Seven Kinds of Cookies or in Swedish Sju sorters kakor that are a must to both make and eat. This is an easy cookie recipe for beginners to make from scratch at home.
Ingredients
2½ cups sifted flour
½ cup sugar
½ pound butter (slightly softened)
1 tsp almond extract
1 egg (slightly beaten)
½ cup finely chopped blanched almonds
pearl sugar water optional
Directions
Combine the flour and sugar.
Cut in the butter using a pastry cutter or your hands. The mixture should form crumbs the size of a pea.
Sprinkle the almond extract over the top the dough. Knead the mixture lightly but well to distribute the flavoring.
Divide the dough into eight parts.
Roll the dough into long strips. Cut into 2-inch lengths.
Press the tops with your finger or knife to flatten slightly.
Place on an ungreased cookie sheet, spacing them about 1 inch apart.
Brush the tops with the beaten egg.
Sprinkle with the almonds and pearl sugar.
Bake in a 350°F oven for 12-15 minutes, or until a delicate golden brown.
This time of the year, I think about what to make for midsummer celebrations. Midsummer celebrations is an important Nordic tradition and a lot of people look forward to attending. We have a tradition in my family to have dinner at our house, go to the beach, build a bonfire, bake bread on a stick and sing Danish songs.
So, I decided to make a Swedish Rhubarb Crumble for dessert because you can make it for a lot of people. As well I saw so much rhubarb in the grocery stores lately that I thought it was an easy decision to make this delicious dessert. The great thing is people can decide how much they want to scoop out from the pan.
What makes this dessert Swedish from what I understand is the flour and oatmeal combination. Just make sure to buy the correct rolled oats and not the quick or 5 minutes oatmeal. Otherwise the dessert won't taste correct.
How to Make Swedish Rhubarb Crumble ☀ Rabarberpaj
🌸 Ingredients 🌸
Rhubarb filling:
6 cups of rhubarb, chopped into 3/4-inch chunks
1 cup of granulated sugar
4 teaspoons cornstarch
2 teaspoons of cinnamon (for extra cinnamon flavor)
Rhubarb Filling instructions:
Put the chopped rhubarb, granulated sugar, and cornstarch in a large bowl and toss together.
Transfer the rhubarb into a prepared buttered 8-inch ovenproof dish.
Spread and pack the fruit down well. Then set the pan aside.
For crumble topping:
1 1/3 cup light brown sugar
1 1/3 cup of all-purpose flour
20 tablespoons softened unsalted butter
2 cups oats
2 teaspoon ground cinnamon
Instructions:
Preheat the oven to 375 degrees.
Add sliced butter, flour and light brown sugar together in a large bowl. Rub everything together with your fingertips, making sure that there are a few pea-sized lumps of butter left.
Mix oats, cinnamon almond slices into a medium bowl.
Stir in the oats mixture into the large bowl and mix well.
Rub in the butter using your finger tips until it forms crumbs and starts to stick together.
Crumble the mixture loosely over the rhubarb filling so you can still see the rhubarb mixture underneath. (You might not need it all.)
Bake for 30 minutes, until the fruit is soft and the crumble is golden brown on top.
Set aside to rest for 5 to 10 minutes before serving.
Best to serve warm or hot and eaten the same day. 🥄 Delicious with a cup of coffee, tea or a glass of milk. ☕
I like to decorate the tables with the flowers to create a midsummer feel. As well, always like to use my summer dishes and floral placemats and runners too. Especially since we only have several months to enjoy these during the year!
The Swedish Rhubarb crumble goes well with vanilla ice cream or whipped.Traditionally rabarberpaj is served with vaniljsås (vanilla sauce). I plan to make the sauce another day for you all. 😀 🎈
❄️We hope you enjoyed our video and recipe! ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!
