Swedish Chocolate Cookies
Servings: 10 cookies
Ingredients
- 50g (3½ tbsp) butter (softened)
- 50g (4 tbsp) sugar
- 1 egg (small)
- 80g (⅔ cup) spelt flour (see note 1)
- 10g (2 tbsp) cocoa powder
- ¼ tsp baking powder
- ½ tbsp vanilla sugar (see note 2)
- pearl sugar (see note 3)
Instructions
- Pre-heat the oven to 200°C (400°F) and line a large flat baking tray with baking paper.
- In a large bowl, beat the butter and sugar together, then whisk in the egg.
- Sift the flour, cocoa, baking powder and vanilla sugar together and add to the wet ingredients. Stir until combined. If the dough is a little sticky, add a touch more flour.
- You should be able to press the dough out with your hands. Work it until it is a long and fairly flat roll around 1cm in thickness (take a look at my video if you're unsure). If you are doubling the recipe, make sure there is space in between your rolls.
- Bake for around 15 minutes, checking partway through to make sure they’re not browning too quickly.
- Remove from the oven. Let rest for a minute, and then slice into around 10 diagonal strips (make sure you do this when they are still warm as they will just shatter if they have hardened). Enjoy!
Notes
This is a small batch recipe. If you would like to bake more, just double to recipe.
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 this recipe using imperial measurements.
1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified.
2. If you don't have access to vanilla sugar, just substitute with vanilla extract or essence.
3. Pearl sugar is often used in Swedish baking. If this is hard to come by, regular sugar would be a suitable replacement (although will not produce the same result). Please read for more info.
