• Elena

Saffron toffee cookies (Saffransnittar)


No Christmas without cookies, and if you are in Sweden no Christmas without saffron..

Toffee cookies (kolasnittar) are a super classic of Swedish baking and of course a favourite in my house, especially in the chocolate version (recipe here). They are quick and easy to make, delicious to eat, and they can easily be baked in advance and kept in the freezer, so there is really no reason not to love them.

I am of course not the first one coming up with this idea, that's for sure. In my case though I tested to throw in the mix some dark chocolate and the result was really lovely. Saffron is often matched with white chocolate, which is a great combination of flavours, but it can get on the edge to too sweet in some cases. The nice surprise in these cookies was to get the dark chocolate drops as a contrast to the sweetness of the cookie, which made the saffron pop up even more.

On that note, I am no fan of dark chocolate, so I am definitely one of those who would read this recipe and automatically think about changing dark chocolate with milk chocolate. I am sure that milk chocolate would do great, but I can promise that dark chocolate will not take over in this case! And if you can get your hands on baking chocolate drops from @callebautnordic I totally recommend them! The smallest size is absolutely perfect size for this, and the fact that it is baking chocolate it means that it will keep its shape and you won't end up with a chocolatey dough where the drops get absorbed in the dough. And if you don't want chocolate just skip it!

One final note before the recipe: don't brush the cookies with egg, unless you want to add pearl sugar on top of them, in which case you need the egg to act as glue to the sugar. I did brush my cookies, and I found that the egg added a weird orange shadow to my cookies, so for this specific recipe I would personally leave the brush in the cabinet.

 

𝒮𝒶𝒻𝒻𝓇ℴ𝓃 𝓉ℴ𝒻𝒻ℯℯ 𝒸ℴℴ𝓀𝒾ℯ𝓈 - 𝒮𝒶𝒻𝒻𝓇𝒶𝓃𝓈𝓃𝒾𝓉𝓉𝒶𝓇

100 gr butter at room temperature

85 gr caster sugar (1 dl)

½ tbsp saffron extract (alt 0,5 gr saffron pulver + 1 tsp water)

2,5 tbsp white syrup

150 gr plain flour (2,5 dl)

1 tsp baking powder

½ dl chocolate drops


Preheat the oven to 180° C and line two baking trays with baking paper. If you are using saffron powder instead of saffron extract, start by combining the saffron with the water in a bowl and let it stand a few minutes.


Pour all ingredients in a bowl and mix with your hands until well combined to a soft dough. Divide the dough in 3 parts.


Take each part of dough and roll into a long roll, then use the palm of your hand to flatten each log and form a long oval shape, about 0,5 cm thick. You will fit two logs per baking sheet.


Bake in the oven for 10 minutes. Bake them rather a minute less than a minute more if you want to keep them chewy.. While the cookies are still on the hot baking tray, cut them in diagonal slices, about 2 cm wide. Let them cool completely on the tray and store in airtight container (best in a metal tin) or freeze.



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