Swedish Caramel Cookies – Kolasnittar

4.5/5 - (11 votes)

Swedish Caramel Cookies – Kolasnittar are lovely Swedish cookies. They are also known as Caramel Cuts. They are crisp on the outside and with a slight chew in the centre.

There is a particular reason for making these cookies. I recently bought a new mixer from Ankarsrum. That too is from Sweden and has been made in pretty much the same form since the 1940s. The strength of that mixer is in making bread dough. But the mixer also comes with a beater bowl for making cakes batter and cookie dough as well. Luckily it was supplied with a recipe book, from which this recipe comes. I wanted to quickly try out the mixer and chose this recipe as it was so simple.

The Swedes certainly know how to make great cookies. These ones taste so good and are very simple indeed. Golden syrup is the key ingredient to impart the caramel flavour. But, for those who don’t have golden syrup molasses, perhaps the lighter version, would work very well.

The recipe

The recipe has only five ingredients, butter, sugar, flour, baking soda and, of course, golden syrup. The process is simple too. Make the dough and divide it into pieces to roll into sausage shapes. Then place them on a baking tray and flatten slightly before baking. The number of pieces will depend on the size of the baking tray. In the original recipe it called for 3 rolls of dough, 14 inches long. But since my baking trays are not that long I made 4 rolls of between 10 and 11 inches.

Swedish Caramel Cookies - Kolasnittar
Swedish Caramel Cookies – Kolasnittar

It is important to leave a good gap between each roll since the dough will spread a lot during baking.

The cookies are the cut into shape. The cookies are cut on the diagonal, about 1 inch/2cm wide.

My Cookies

My cookies baked well. They spread a lot, almost joining up, so it is important to leave that large gap as mentioned.

I sliced the cookies into strips, diagonally, as soon as they were out of the oven. Then I left them on the tray for a further 5 minutes before transferring to a wire rack.

Once they had cooled I had a taste. The texture was great, crisp outside and with a slight chew in the middle. The taste was just great, with a sweet caramel flavour.

I must admit to eating rather more than one with my cup of tea. Which is a good indication of how much I enjoyed them.

Swedish Caramel Cookies – Kolasnittar

Another easy cookie recipe is Glazed Lemon Cookies – Quick & Easy.

Swedish Caramel Cookies – Kolasnittar

Recipe by : From Ankarsrum Home.Made. Recipes u0026 MoreCourse: Biscuits, CookiesCuisine: SwedishDifficulty: Easy
Servings

40

servings
Prep time

15

minutes
Cooking time

12

minutes

Quick and easy cookies with a wonderful caramel flavour

Ingredients

  • 200g(14 tbsp minus 1 tsp) softened unsalted butter

  • 250g(1 1/4 cups) caster sugar

  • 75g(scant 1/4 cup) golden syrup(or molasses)

  • 300g(2 cups, based on scooping packed flour into a 250ml cup) plain flour

  • 4g(1 tsp) baking soda

Directions

  • Preheat the oven to 200C/180C Fan/390F.
  • Line 2 baking trays with parchment paper.
  • Cream the butter and sugar together(I did everything with my new mixer, but by hand, or with a hand mixer works just as well).
  • Add the golden syrup and mix to combine.
  • Mix the baking soda into the flour.
  • Tip the flour into the bowl with the wet mixture and mix together until it begins to clump into a dough.
  • Tip it out onto the work surface and squeeze into a lovely soft dough.
  • Divide the dough into 4 equal pieces.
  • Roll each piece into a sausage shape about 10 inches/25 cm long and place them on the baking trays, leaving a large gap between them, and leaving a large gap to the edge of the pan. See the note below.
  • Gently press the top of the dough, with your fingers, to flatten it a little. You cnan also use a fork to do this.
  • Bake the cookies in the oven for 12 minutes.
  • Remove the trays from the oven and use something with a sharp edge, like a dough scraper or knife, to cut into strips, on a diagonal, about 1 inch/2cm wide.
  • Leave the cookies on the trays for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • This dough will spread a lot. So make sure they is enough space to allow that to happen. If in doubt use more baking trays.

2 Comments

    • HI Ann. You can store them in an airtight container. They will keep for about 5 days, retaining all the flavour though the texture will gradually become more chewy.

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