Tuesday, December 21, 2004

Svenske chokoladebrød



Just goes to show - as soon as I started complaining about my blogging incompatibility here, I eyed an opportunity to spend a bit more time putting together a post - so here goes:

As I've already revealed a couple of weeks ago, my stepmom, C, and I embarked upon a Christmas Cookie extravaganza and did a truck-full of cookies. I wish we had, anyways - although it seemed like a lot at the time, my part of the pile is already gone... We didn't want it to go stale now, would we??

This is one of the cookies we made, Svensk Chokoladebrød, or to put it in a language we all (almost!) understand, Swedish Chocolatebread. My sister's favorite when we we're young, and dead easy to make too! I really love the sugar on top and the slightly cakey-chewy center...

Svenske Chokoladebrød - recipe from Karolines Køkken, p. 61
300 g. flour
1 teaspoon baking powder
200 g. sugar (vanilla-infused if you have)
2 tablespoons cocoa
200 g. cold butter
1 egg

egg-white for brushing
granulated sugar (I'm not sure that's what it's called, here in Denmark it's perlesukker - have a look at the pictures, it's got to be rather large grains...)

Preheat the oven to 175 C.
Mix all of the dry ingredients in a bowl. Dice the butter and rub it into the dry ingredients, as you would for a short-crust pastry. Add the egg, little by little, until you have a dough that looks like this:


Roll out the dough (I usually just make little sausages, then press them flat until abut 1 cm. thick), brush with the egg white and sprinkle (lots and lots!) of sugar on top - you could add sprinkled almonds to the topping, but I think it interferes with the simplicity of the cookie (and we just never did that - don't mess with tradition, you know?)



Bake in the preheated oven for about 10 minutes. Let stand for 1-2 minutes, then cut the "logs" on the diagonal, as you would a biscotti. Leave to cool, then EAT!


The recipe says it makes about 125 (!) - NOT SO! I'd say around 60, but then again, I'd rather have them a bit on the big side...

9 comments:

Anonymous said...

Svenske Chokoladebrød is probably my all time favorite cookie for christmas. Easy to make, but unfortunately also easy to bake too much. I much prefer them when they are not quite baked all the way through (you could always just roll them out a bit thicker to make it easier).

//Mads (who still haven't gotten any further on the muffin project than comparing ingredient lists)

Cathy said...

Zarah - these look so good - I'll have to remember them for next year! Merry Christmas and Happy New Year! (and good luck with your exams!!)

Cathy

LeeLoreya said...

I can't believe how easy these are! Do you think one could add a pinch off cinnamon or nutmeg for the warm and spiced christmassy atmosphere?

LeeLoreya said...

half and hour later : i did not turn off the computer, I just went into the kitchen and made your kitchen. They're burning my mouth now but they're astoundingly good.

LeeLoreya said...

oops I mean cookies not "kitchen"

Zarah Maria said...

Hi Mads! Definetly agree, don't bake them to death - they need to be slightly fudgy wen you cut them (which might make some of them break a bit, too bad for the one cutting, eih?)
Cathy - right back at ya! And thanks for the well wishing...
Hi LeeLeroya! Wow, that's dedication - going straight into the kitchen! I'm glad you liked the cookies - they are indeed dead easy to make! Did you try adding any spice? I think cinnamon might work, but I actually kinda like their simplicity.

Anonymous said...

One word of warning; Do not use salted butter for these (and especially not that vile butter lookalike called Kærgården).
The taste was absolutely ruined this year (and no, I didn't bake them ... although I'll have to if I want to get that horrible metallic taste out of my mind).

/mads

Anonymous said...

Hi,
I remember these from my childhood. Want to bake them together with my children today. Glad I found the opskrift.

Regards Heidi Enggaard, DK

aurélie said...

Hi Zarah! Just tried your recipe! These are so good, though I would use a tiny bit more cocoa and less butter next time. And I'll also add some cinnamon! But they turned out perfect: slighty chewy and fudgy inside!! Thank you!