Frozen Fans: Make This Swedish Cookie
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These nutmeg slice cookies, from Fika: The Art of the Swedish Coffee Break ($18) by Anna Brones and Johanna Kindvall, appeal to everyone. Whether you are a lover of Biscoff cookies in general or Disney's Frozen and are hoping to taste something authentically Swedish, these muskotsnittar cookies fit the bill for any type of fandom. The buttery brown-sugar batter is packed with warming spices, but don't let that fool you into thinking these are holiday-only cookies. These bite-size treats ought to be made year-round. Store leftovers in the freezer, and enjoy them cold with your cup of coffee. You won't regret the intriguing contrast.
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The batter comes together quickly — even more so than chocolate chip cookies!
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A log of dough is formed, chilled, then divided into four parts to roll flat.
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While Biscoff and other speculoos cookies have an intricate design stamped on the top, this recipe calls for a totally doable design: simply run a fork over the top of the dough to create the thin lines.
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The flattened dough is baked whole and then cut into slices while the cookies are still warm. Allow them to cool before enjoying with coffee!
Muskotsnittar (Nutmeg Slices)
From Fika by Anna Brones and Johanna Kindvall
INGREDIENTS
- 2/3 cup firmly packed brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 cup plus 1 tablespoon unsalted butter, room temperature
- 2 cups all-purpose flour
INSTRUCTIONS
In a large bowl, mix together the sugar, cinnamon, nutmeg, and ginger. Add the butter to the sugar mixture and cream together until well blended. Mix in the flour and work together with your hands until you get a firm dough.
Cover the dough and let sit in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper or a silicone baking mat.
Divide the dough into 4 equal parts and roll each part into a log about 14 inches long. Place on a baking sheet (you should have room for 2 logs on 1 sheet) and flatten out to 1/4 inch thick. Leave about 2 inches between the logs, as they will spread out a bit. Using the back of a fork, lightly press into the dough to create a linear design.
Bake the logs in 2 batches for 15 to 17 minutes, until the edges are golden brown. Remove from the oven and let cool for a few minutes on the baking sheet before cutting each log into 10 equally sized slices. Let the baking sheet cool before using it for the second batch. Let the slices cool completely.
Store in an airtight container.