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...