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Swedish recipes

Spelt Chocolate Sockerkaka (with a white chocolate drizzle)

Spelt Chocolate Sockerkaka (with a white chocolate drizzle)

63 Shares

Swedish Chocolate Cookies (Märtas klurna chokladkakor)

Swedish Chocolate Cookies (Märtas klurna chokladkakor)

64 Shares

Dark Chocolate Kladdkaka (sticky cake)

Dark Chocolate Kladdkaka (sticky cake)

23 Shares

Spelt Swedish Lussebullar (Saint Lucia Saffron Buns)

Spelt Swedish Lussebullar (Saint Lucia Saffron Buns)

43 Shares

Two Ingredient Swedish Christmas Chocolates (Ischoklad)

Two Ingredient Swedish Christmas Chocolates (Ischoklad)

35 Shares

Swedish Saffron Cake (Saffranskaka) Gluten Free

Swedish Saffron Cake (Saffranskaka) Gluten Free

27 Shares

Swedish Spelt Pepparkakor (Gingerbread Cookies)

Swedish Spelt Pepparkakor (Gingerbread Cookies)

173 Shares

Classic Swedish Cinnamon Buns (bread machine)

Classic Swedish Cinnamon Buns (bread machine)

210 Shares

Rachel Khoo’s Swedish Plum Tosca Cake (Toscakaka)

Rachel Khoo’s Swedish Plum Tosca Cake (Toscakaka)

474 Shares

White Chocolate and Lemon Kladdkaka with Blueberries

White Chocolate and Lemon Kladdkaka with Blueberries

134 Shares

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The Spelt Kitchen

Fridge cake (also known in some places as Tiffin) originates from Scotland. It looks similar to rocky road, but doesn't have any marshmallows. The great thing about fridge cake is that you can literally add whatever fillings you like. INGREDIENTS 100g dark chocolate
300g milk chocolate
100g cookies (any kind - I used Ballerina which a double cookie with a filling)
100g Maltesers
30g salted pistachios
30g white chocolate TOPPINGS A couple of extra cookies and Maltesers to sprinkle over the top DIRECTIONS 1. Melt the chocolate together. I used a Bain Marie, but you could use the microwave, if you prefer.
2. In a large bowl, chop up the cookies, half of the Maltesers (leave the rest whole), and the white chocolate. Add in the pistachios, and give it all a good stir.
3. Pour the chocolate into the bowl and stir until everything is evenly combined.
4. Prepare a medium-sized loaf tin with foil and pour the chocolate mixture in, smoothing to make it even. Sprinkle some cookies and Maltesers over the top, gently pushing them down so that they adhere to the chocolate.
5. Leave in the fridge for a couple of hours, and then slice with a sharp knife that has been run under the hot water tap beforehand.

Fridge Cake (with Maltesers, Cookies, Pistachios & White Chocolate)

YouTube Video UCVZ_bx_dxNwdaNqAAcfhJxw_z8gI3MZBuUw

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