⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Classic Swedish slice cookies baked as logs and cut while warm. Three variations: chocolate cookies with aquafaba, chocolate cookies with syrup, and toffee cookies.

Chocolate Slice Cookies (Chokladsnittar)

Variant 1 - With Aquafaba

  • 200 g soft margarine
  • 2.5 dl sugar
  • 1 tsp vanilla sugar
  • 4 tbsp cocoa powder
  • 5.5 dl wheat flour
  • 1 tsp baking powder
  • 1 krm salt
  • 3 tbsp aquafaba

Variant 2 - With Syrup (aquafaba-free)

  • 200 g soft margarine
  • 2.5 dl sugar
  • 0.5 dl light syrup
  • 1 tsp vanilla sugar
  • 1 dl cocoa powder
  • 5.5 dl wheat flour
  • 1 tsp baking powder
  • 1 krm salt
  • cooking cream for brushing
  • pearl sugar for topping

Instructions

  1. Preheat oven to 200°C.

  2. Beat margarine, sugar, syrup (if using), vanilla and cocoa together.

  3. Add flour, baking powder, salt and aquafaba (if using). Knead into a smooth dough.

  4. Divide into 3-4 parts. Roll into logs as long as your baking sheet. Place 2 logs per sheet.

  5. Flatten the logs quite well. Brush generously with cooking cream and sprinkle with pearl sugar.

  6. Bake at 200°C for 14-17 minutes.

  7. Cut diagonally into 3-4 cm wide cookies while still warm.

Toffee Cookies (Kolakakor)

Ingredients

  • 2 dl sugar
  • 5 dl wheat flour
  • 1 tsp baking soda (bikarbonat)
  • 1 tsp vanilla sugar
  • (optional) 1 tsp ground ginger
  • 1 krm salt
  • 200 g margarine
  • 4 tbsp syrup

Instructions

  1. Preheat oven to 175°C.

  2. Mix sugar, flour, baking soda, vanilla, ginger (if using) and salt in a bowl.

  3. Cut margarine into the mixture and add syrup. Pinch together into a smooth dough.

  4. Divide into 4 parts. Roll 2 logs, place on parchment paper and flatten slightly with a fork.

  5. Bake at 175°C for 12-15 minutes.

  6. Cut diagonally into 3-4 cm wide cookies immediately out of the oven.

  7. Repeat with remaining dough.

Notes

Salt: When baking with margarine instead of butter, add a pinch of salt to replace the saltiness that butter provides.

Aquafaba allergy: Variant 2 of the chocolate cookies uses syrup instead of aquafaba for those with allergies.

Cutting: Always cut while warm - they’ll crack if you wait until cooled.

Source: Kakboken