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Cookies

Ginger Spiced Butter Cookies Dipped in Dark Chocolate

Ginger Spiced Butter Cookies Dipped in Dark Chocolate

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Saffron & Pistachio Swedish Skorpor (Christmas Biscotti)

Saffron & Pistachio Swedish Skorpor (Christmas Biscotti)

 

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Swedish Chocolate Cookies (Märtas klurna chokladkakor)

Swedish Chocolate Cookies (Märtas klurna chokladkakor)

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Swedish Spelt Pepparkakor (Gingerbread Cookies)

Swedish Spelt Pepparkakor (Gingerbread Cookies)

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Homemade Chocolate Spelt Hobnobs (Oat Cookies)

Homemade Chocolate Spelt Hobnobs (Oat Cookies)

 

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Blackberry Spelt Cookie Cups

Blackberry Spelt Cookie Cups

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Spelt Coconut Cookie Pie (with Bounty and Chocolate Ganache)

Spelt Coconut Cookie Pie (with Bounty and Chocolate Ganache)

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Swedish Toffee Cookies (Kolasnittar)

Swedish Toffee Cookies (Kolasnittar)

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Spelt Ginger Cookies with Lemon Cream Cheese Filling

Spelt Ginger Cookies with Lemon Cream Cheese Filling

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Spelt Caramel Thumbprint Cookies (small batch)

Spelt Caramel Thumbprint Cookies (small batch)

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The Spelt Kitchen

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.
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