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Swedish Mocha & Rye Slices (Mockasnittar)

4th November 2020 by Louise
Swedish Mocha & Rye Slices (Mockasnittar)

Swedes love to bake. They can always find an excuse to tuck into something sweet, fresh from the oven.  Infact the bestselling book of all time in Sweden is Seven Kinds of cookies – a recipe book all about Cookies, I’m not joking.

The title comes from the Swedish tradition of serving seven different types of cookies at a social gathering called Fika. Chokladsnittar (chocolate slices) would most definitely be one of the seven, although there are many more to choose from. Generally the Scandinavian countries often feature a handful of basic ingredients combined to create delicious, comforting treats.

This recipe was handed to me by my mormor, an incredible baker, who had boundless energy to bake, even in her latter years. I have however adapted it, with so many wanting to consume less gluten and having a preference for wholegrain.  You’ll find dark rye and spelt in this recipe, both lower in gluten.  I love the strong hit of coffee in these cookies, by adding the grounds the flavour is quite intense.  If you prefer them milder, simply add freshly brewed coffee instead.

Swedish Mocha & Rye Slices (Mockasnittar)
Fika time!
Print Recipe

Swedish Mocha & Rye Slices (Mockasnittar)

Servings: 30 cookies, approx

Ingredients

  • 110 g butter
  • 95 g golden caster sugar
  • 100 g dark rye flour
  • 40 g white spelt flour
  • 25 g unsweetened cocoa powder sifted
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 Tbls freshly ground coffee level
  • Sugar nibs
  • 1 egg for glazing

Instructions

  • Pre-heat the oven to 190°C fan.
  • Place the coffee in a small bowl and add 30ml freshly boiled water. Set to one side to cool.
  • Combine the rye, spelt, cocoa, sugar, baking powder and salt in a medium mixing bowl.
  • Add the butter and rub into the flour mixture, as you would pastry. Now add the soaked coffee grounds with the water and mix until a dough forms.
  • Tip out onto a floured work surface and roll into a long sausage. Divide into 3 equal pieces. Each measuring approximately 25cm long. Place on a baking tray lined with parchment. Now flatten to approximately 1cm in thickness then brush with beaten egg. Sprinkle generously with sugar nibs. Bake in the centre of the oven for 15 minutes. Once cooked remove from the oven and cut into 2cm strips at an angel.
  • Store in an airtight container for 5-7 days. They freeze well.

Tips:

  • If you’re not a coffee lover, omit it altogether and just add water and a teaspoon of vanilla extract.
  • Substitute the rye and spelt for plain flour, which is more inline with the original recipe.

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Category: Autumn, Baking, Fika, Nordic, Spring, Summer, WinterTag: baking, fika, scandinavian, swedish
Previous Post:Danish Sourdough Rye Bread (Rugbrød)
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PUBLICATION DAY! My new book, Buns, Sweet and Simp PUBLICATION DAY! My new book, Buns, Sweet and Simple Bakes, is out now!

Thank you @scleworth for giving me this amazing opportunity and to everyone else involved in the making of the book @kimlightbody_photo @wilko_anna @emilylapworth @clairehrochford @tamara_vos @georgiasrudd 
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One of my lovely followers in Malaysia has been ba One of my lovely followers in Malaysia has been baking this ruisleipä (Finnish Rye Bread) and mentioned she wasn’t getting many of those lovely cracks on top — so I’ve tweaked the recipe slightly to help bring them out.

This is a nourishing, no-nonsense loaf: dark, dense, and full of goodness. I start by scalding the rye flour (a bit like tangzhong and a traditional technique in Finland and Sweden) which brings out its natural sweetness and gives the crumb a gentle softness. Slow-fermented and full of flavour — perfect with butter or a slice of cheese.

And just two days to go until my book BUNS: Sweet and Simple Bakes is out! 🥳 Updated recipe is in the link in my profile.

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Absolutely thrilled to be featured in the beautifu Absolutely thrilled to be featured in the beautiful Simply Scandi magazine! It’s full of all things Scandi – stunning interiors, serene gardens, inspiring places to stay, delicious recipes to try, and a lovely feature on me and how I’ll be spending this summer. Such a joy to be part of this gorgeous publication. The buns you see here are Brown Butter and Vanilla – find the recipe on page 64.

📌Publication day 8th May, but you can preorder via the link in my profile.

Portrait by @pauladyerphotography 
Bun photos by @kimlightbody_photo 
Lifestyle photos taken by me

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Sorry, it’s been a while since I posted — I’ Sorry, it’s been a while since I posted — I’ve been grieving the loss of my father. It’s all part of life, I know, but it doesn’t make it any easier. That said, I’m slowly easing back in, and wanted to share this recipe from my archive. 

Wild garlic’s still around, so why not give these Wild Garlic Sourdough Flatbreads a try?
 
Recipe’s in the link in my bio. 🌱

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Easter prep didn’t quite go to plan this year, s Easter prep didn’t quite go to plan this year, so I’m posting this a little later than I’d hoped (better late than never) In Sweden, saffron isn’t just used at Christmas – it makes an appearance at Easter too! This simple saffron and cardamom cake is full of flavour and brings a touch of spring celebration with a gorgeous golden-yellow hue. I will share the recipe to my blog in the next few days. 
Wishing you a lovely Easter, however you’re spending it!

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