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.
Cut the cookies as soon as you remove them from the oven.
Swedish Mocha & Rye Slices (Mockasnittar)
- 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
- 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.
- 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.