Swedish Toffee Cookies (Kolasnittar)
The recipe for these Swedish toffee cookies was first published on my previous blog, The Culinary Jumble, in May 2016. The images have been updated and the recipe amended to include spelt flour.
Kolasnittar are popular cookies here in Sweden. Snitt (plural snittar) which means cut in English, probably refers to the way they are sliced (diagonally, after baking). Although the shape of snittar is pretty uniform, thickness and length can vary enormously. These are long and fairly thin, resulting in a crunchier cookie. I also make them more stubby and short, which allows for a chewier cookie.
The “kola” is a little more complicated. It can refer to toffee, caramel or fudge. These are definitely more on the toffee-flavour side. The ingredients below yielded around 20 very long cookies, which might sound like a lot, but they disappear fast. Very fast.
These Swedish toffee cookies are so easy to make. SO easy. Just a handful of household ingredients and you’re good to go. Five minutes prep, ten minutes baking, and unlimited pleasure when scoffing them.
The kolasnittar are baked until they are a beautiful brown colour and this gives them an almost burnt syrupy taste, which is gorgeous. They are both crunchy (at the edges) and slightly chewy in the middle at the same time. Delicious. I am sat here trying to think of something similar. I guess the nearest would be a ginger snap, but there is no ginger. I know. Not amazingly helpful, sorry. You will just have to whip up a batch and try for yourself.
If you like these Swedish toffee cookies, check out my other spelt sweet treat recipes.
Swedish Toffee Cookies
- 80g sugar
- 100g butter (softened)
- 1 tablespoon syrup (golden, light or even maple)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 140g spelt flour
- Pre-heat the oven to 175°C (350ºF) and line a baking tray with grease-proof paper.
- Beat the butter and sugar together until nice and fluffy and then beat in the syrup.
- Sift the flour, cinnamon and baking powder together and then stir into the butter/sugar mixture. You should be left with a dough that comes together easily and can be rolled out (albeit a little sticky).
- Divide the dough into two equal parts and roll them both out into long rectangular shapes around 25cm long and 14cm across (you will probably find it easier to roll the dough out on the grease-proof paper and then transfer to the baking tray). The thinner the dough, the crunchier the cookie. Leave a little space in between both, as the cookies do spread out.
- Take a fork and press down all over the top of the dough to create a pattern. Bake for around 10 minutes until the cookies are a golden brown colour (slightly darker at the edges). Do not overbake! Remove from the oven and immediately cut them diagonally into strips. The cookies will be soft but slightly crumbly, so cut gently (do not leave them to cool before cutting). Allow to cool completely before eating. Enjoy!