In Sweden we have a thing called “Sju sorters småkakor” or seven little cookies. They are simple cookies that we make for our version of afternoon tea, called a “fika”. As much as the etiquette required you to have a lower limit of seven cookies on the cookie plate when your bridge friends came over you don’t necessarily need to have seven types of cookies in your cookie jar for when people pop over ( but our grandmothers probably did!). However, it’s always nice to have an excuse to try new recipes out.. and an excuse to eat a lot of cookies too!
I’ve been meaning to make seven little Swedish cookies for ages now as it’s so easy to get caught in only making giant American cookies, which I love, but are they delicate and remind me of home? No, so Swedish cookies it is from now on! And what better ones to start with than my childhood favourite, the “chokladsnitt” or cut chocolate cookie.
These cookies are the bomb. INCREDIBLY easy to make as they don’t even require rolling small individual cookies, instead you just make four lengths, flatten them, bake and then cut while they are still warm! They go all gooey in the middle and crunchy and delicious on the edges and boy did I love them when I was a little girl!
Mum would make these cookies on the weekends (we are all massive chocoholics in our family!) and I remember asking her if it would be a better idea to just eat the batter at is where instead of actual baking it? Safe to say we did a fair bit of both! But as delicious as the batter might be the cookies are worth baking and I hope you will like them too!
1 cup of sugar
1 tbsp vanilla sugar (can be omitted!)
3 tbsp cocoa powder
1 egg yolk but keep the white!
2 tbsp water
2,5 cup self rising flour
Pearl sugar or chopped up hazelnuts
1. Put oven on 200 degrees Celsius.
2. Line 2 baking trays with baking paper.
3. Beat sugar and butter until fluffy.
4. Add the egg yolk, vanilla sugar (or a bit of vanilla bean paste) and water. Stir until well combined.
5. Add the flour and mix thoroughly.
6. Divide the batter into 4 equal sized parts and roll them out (about 20/25cm) on the trays. Flatten slightly.
7. Brush with the egg white and top with either pearl sugar or chopped up nuts.
8. Bake in the oven for 10-12 minutes. NOT longer even though they are “too” soft!
9. Cut the lengths into pieces on a nice angle while the cookie is still hot.
10. Let cool and enjoy!