Swedish Toffee Cookies (Kolasnittar)

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. 

 

Swedish Toffee Cookies (Kolasnittar)

 

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. 

 

If you are interested in other Swedish recipes, check these out:

 

How to make a classic kladdkaka

Swedish rye and wholegrain seeded bread

Chocolate sockerkaka

Swedish chocolate cookies

 

 

 

 

 

Swedish Toffee Cookies

Course Cookie
Cuisine Swedish
Prep Time 5 minutes
Cook Time 10 minutes
Servings 20 cookies

Ingredients

  • 80g (6½ tbs) sugar
  • 100g (⅓ cup + 1 tbs) butter (softened)
  • 1 tablespoon syrup (see note 1)
  • 140g (1 + ⅙ cup) spelt flour (see note 2)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder

Instructions

  • Pre-heat the oven to 175°C (350ºF) and line a large 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, 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 (9¾") long and 14cm (5½") 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 gently diagonally into strips (don't attempt to move them as this point, as they will be very soft). Do not leave them to cool before cutting, otherwise they will break into pieces.
  • Allow to cool completely before eating. Enjoy!

Notes

 
  1. You can use any kind of golden, light or even maple syrup for this recipe.
  2. You can use spelt or regular flour for this recipe (just use the same amount).
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 

 

Swedish Toffee Cookies (Kolasnittar)Swedish Toffee Cookies (Kolasnittar)Swedish Toffee Cookies (Kolasnittar)


1 thought on “Swedish Toffee Cookies (Kolasnittar)”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating