Kolakakor
 
Preparation time
Cooking time
Total time
 
This simple recipe comes from Vår kokbok, a classic Swedish cook book. Mine's the 20th edition and it's been stuffed full of pieces of paper with other recipes on them. I really should sort them out at some point. With butter, they have a stronger toffee flavour than they do when made with oil, but they are good either way. I think these biscuits go particularly well with a cup of tea.
Author:
Recipe type: Biscuits
Cuisine: Swedish
Serves: 30
Ingredients
  • 100 gr caster sugar
  • 100 grams butter (or 100 grams vegetable oil)
  • 1 tablespoon golden syrup (about 20 grams)
  • 1 tablespoon vanilla sugar (or a splash of vanilla essence)
  • 250 ml plain flour
  • 1 teaspoon baking powder
  • The kola dough is softer and easy to handle.
  • The kola dough is soft and pretty easy to handle.
Instructions
  1. Cream sugar and fat. (If using oil, this takes second: just give it a good mix.)
  2. Add in syrup and vanilla sugar (or essence).
  3. In a separate bowl, mix flour and baking powder to distribute the baking powder.
  4. Add flour mixture to the fat and sugar mixture.
  5. Mix carefully. The dough should be soft, but hold its shape.
  6. Divide into three pieces and form each into a roughly thumb-thick roll on the baking sheet.
  7. Cook at 175°C (160°C in a fan oven) for 10-12 minutes. The rolls will flatten and spread somewhat. The biscuits should be golden rather than brown.
  8. Cut each strip into about 10 pieces while still warm.
  9. Let cool completely before eating.
  10. Keeps for a week in the cupboard, three months in the freezer.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2014/01/31/simple-biscuits-two-ways-mixing-up-recipes/