These cookies you just got to try out. Super easy to make, super tasty and they totally melt in the mouth.
This is a Swedish classical. They are called Kolakakor or Kolasnittar.
The recipe is easy. In brackets I will note down the ingredients I purchased in Germany, as the match with the Swedish ingredients is not always 100 % matching.
Ingredients for 4 lengths:
- 200 gram of butter (Butter). The butter need to be room tempered, so that you can work the dough smooth
- 1,5 dl sugar (Zucker)
- 2 table spoons of Sirap (Sirup).*
- 2 tea spoons of baking powder (Backpulver)
- 5 dl of flour (Weizenmehlmehl)
- 1 food spoon of vanilla sugar (Vanille Zucker)
- ca 100 gram of chopped Börslycke Gård Caramel pieces
*This was a bit tricky. In Sweden there is something called Sirap, comes often as dark or light there are big variety to choose from. I got something called "Sirup mit mildem Karamellgeschmack" and found it on the same shelf as for honey (Honig)
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Measurements:
In Swedish recipes you often find that the ingredients are measured in ml, dl or l.
Often in Germany, I they seemed more based on the weight.
1 table spoon = 15 ml
1 tea spoon = 5 ml
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This is how you do it:
1. Put the oven on 175 degrees (Umluft / Convection oven)
2. Mix butter, sugar and sirup. The dough should be airy and creamy.
3. Mix the dry ingredients and add this the butter cream. I used the my Kitchen aid to mix it, but finally you need to work the dough with hands.
5. Chop small pieces of the caramel and add them to the dough. If the pieces are too big, then you will have more difficulties to get the dough to keep together.
6. Divide the dough into 4 pieces, you will get 4 length out of this dough.
7. Make rolls of each piece (a length should be a bit shorter than the oven plat). Use a baking paper so the caramel doesn't get stuck to the plate.
8. Place 2 lengths on an oven plate.
7. Flatten the rolls with the hand.
8. The lengths needs circa 13 minutes in the oven and when done they should have a nice golden brown colour.
9. Carefully remove the length from the oven plate and let them cool them a bit. Cut the length in sizes that you like. It looks nice you cut them a bit diagonal.
Store dry... if you can stop yourself from eating them all at once:-)
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