These Swedish cookies are from our new book The Lagom Life and we think they're the perfect bake for a lazy Sunday afternoon. So take some time out for a little fika and give them a try!
When my parents had gatherings at home with friends or family, after dessert there always had to be a kaka till kaffet, which basically means a “biscuit with coffee.” When coffee was served, you also wanted something a little bit sweet to go with it, so my mom would often bake these. They are quick to make, the perfect lagom size, and my favorite from the cookie tray. I particularly love the crunch of the hazelnuts on top.
Makes about 20 squares
7 tablespoons/100g butter, at room temperature, plus extra for greasing
scant ¾ cup/140g superfine/ caster sugar
½ teaspoon baking powder
2 tablespoons cocoa powder
1 teaspoon vanilla sugar or vanilla extract
½ cup plus 1 tablespoon/75g all-purpose/plain flour
¾ cup/100g chopped hazelnuts
Preheat the oven to 200ºC/400ºF/
Gas 6. Grease a baking sheet about 10 x 14 inches/25 x 35cm or larger, and line with parchment paper. If using a larger baking sheet, only prepare an area no larger than 10 x 14 inches/ 25 x 35cm. Cream the butter and sugar together until pale and fluffy, using a hand-held electric whisk or a balloon whisk. Add the baking powder and cocoa and blend until smooth. Add the egg and vanilla sugar or extract and whisk until incorporated. Sift in the flour and mix until blended and you have a batter that resembles smooth butter. Spread the batter evenly on the baking sheet. Scatter the chopped nuts on top.
Bake in the preheated oven for 15 minutes and cut into squares while still warm. Let cool and store in an airtight container.
For more fika recipes, check out The Lagom Life by Elisabeth Carlsson.