Swedish Toffee Cookies
Servings: 20 cookies
Ingredients
- 80g (¼ cup + 2 tbsp) sugar
- 100g (⅓ cup + 1 tbs) butter (softened)
- 1 tbsp syrup (see note 1)
- 140g (1⅙ cups) spelt flour (see note 2)
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Pre-heat the oven to 175°C (350ºF) and line a large baking tray with grease-proof paper.
- Beat the butter and sugar together until nice and fluffy, then beat in the syrup.
- Sift the flour, cinnamon and baking powder together, then stir into the butter/sugar mixture. You should be left with a dough that comes together easily and can be rolled out (albeit a little sticky).
- Divide the dough into two equal parts and roll them both out into long rectangular shapes around 25cm (9¾") long and 14cm (5½") across. You will probably find it easier to roll the dough out on the grease-proof paper and then transfer to the baking tray). The thinner the dough, the crunchier the cookie. Leave a little space in between both, as the cookies do spread out.
- Take a fork and press down all over the top of the dough to create a pattern.
- Bake for around 10 minutes until the cookies are a golden brown colour (slightly darker at the edges). Do not overbake!
- Remove from the oven and immediately carefully cut them diagonally into strips (don't attempt to move them as this point, as they will be very soft). Do not leave them to cool before cutting, otherwise they will break into pieces.
- Allow to cool completely before eating. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use any kind of golden, light or even maple syrup for this recipe.
- You can use spelt or regular flour for this recipe (just use the same amount).
