Prepare to fall in love. This cookie recipe I am sharing with you today is not only a very simple one but probably one of the most delicious cookies that I have ever made and baked. So delicious in fact that I am now going to have to bake more to pop into the freezer for Christmas because we have put a serious dent into the ones that we already baked.
I came across the recipe on Pinterest, attributed to a page called Mildly Meandering. They looked and sounded very simple to make and amazingly delicious. I was absolutely right on both counts. They were very simple to make and amazingly delicious.
The longest part of the recipe is waiting for the dough to chill. You don't want to skip this step. It is crucial step and will give you the crispest cookie result.
These are crisp and buttery. Perfect for dunking. Much like biscotti, but not as hard. There is a difference between crisp and hard. These are crisp. And they smell amazing when they are baking.
These are the perfect balance of crisp and buttery, with a subtle spicy flavor. Perfectly easy to make. They would make a beautiful addition to any Christmas Cookie tray!
WHAT YOU NEED TO MAKE SWEDISH SPICE CRISPS (MUSKOTSNITTAR)
Just a few simple everyday baking cupboard ingredients. I do like to grate my own nutmeg, but it's your choice. Six simple ingredients, one very delicious batch of cookies.
1 cup (125g) all-purpose plain flour
1/3 cup (73g) soft light brown sugar, packed
1/2 cup (115g) butter, at room temperature
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp powdered ginger
There is really nothing too out of the ordinary here. Make sure your spices are fresh, and you will have the best flavored cookies ever. Like I said, I like to grate my own nutmeg. It just tastes better. I use my micro plane grater. It is very easily done with this and the smell is heavenly.
I used salted butter. That is all I keep in my house. Plain all-purpose flour. Un-sifted and spooned into the measuring cup before leveling off with the straight side of a knife.
HOW TO MAKE SWEDISH SPICE CRISPS (MUSKOTSNITTAR)
These were very easy to make. With a simple buttery dough, chilled and then rolled out into two logs. The logs are flattened, scored with a fork, baked and then cut into strips on the diagonal while hot from the oven. Crisp and delicious.
Cream the butter and brown sugar together with an electric whisk until thoroughly combined and light. Beat in the spices.
Slowly beat in the flour until it has been thoroughly amalgamated. Knead gently a few times and then form a flat ball. Place into a zip lock baggie and chill in the refrigerator for 30 to 40 minutes.
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large baking sheet, lined with baking paper.
Take the cookie dough from the refrigerator and divide equally in half. Shape each half into a rectangle about 12 inches long and 3 inches wide on your baking sheet, leaving plenty of space in between each. (I use a rolling pin.) It will be roughly 1/4 inch thick.
Using the back of the tines of a fork, make lines across each rectangle
Bake in the preheated oven for 14 to 16 minutes.
Remove from the oven and immediately cut into 1-inch strips on the diagonal. (I used a pizza cutter.)
Leave to cool completely. Store in an airtight container.
I am in love with these cookies. They are crisp and moreish with a lovely lightly spicy flavor. Perfect for enjoying with a hot drink. Today it was hot chocolate, loaded with some foamy milk on top and a dusting of cinnamon.
These cookies were so good I am now going to have to bake more because I have put a huge dent into the ones I already baked. Oh boy, I am so naughty!
Here are a few other cookies that you and your family might enjoy. I know we sure enjoy them!
QUARTER CUP COOKIES - A downsized recipe for what was called Ten Cup Cookies. Originally the recipe used one cup each of ten different ingredients. I downsized to 1/4 cup of each of the ingredients. Recipe makes 13 beautiful cookies, every bite a delight! Butter, creamy peanut butter, sugar, brown sugar, flour, chocolate chips, quick cooking oats, shredded sweetened coconut, chopped pecans and raisins. Ten simple ingredients. Ingredients most of us have on hand most of the time. There are also a few other additions such as baking soda and baking powder.
SOFT AND CHEWY JAM & SUGAR COOKIES - If you are fond of sugar cookies you will love these. They are soft and chewy, with a nice sugar crust on the outsides. Pop your favorite jam into the center of these for a real treat. Quick, easy and delicious with no need for chilling or rolling out. Easy peasy, lemon squeezy. These are quite simply very deliciously moreish.
Yield: 24 cookies (approximate)
Author: Marie Rayner
Swedish Spice Crisps (Muskotsnittar)
Prep time: 50 MinCook time: 16 MinTotal time: 1 H & 6 M
These are incredibly moreish. Crisp and lightly spiced. Buttery. Perfect for dunking and very easy to make.
Ingredients
1 cup (125g) all-purpose plain flour
1/3 cup (73g) soft light brown sugar, packed
1/2 cup (115g) butter, at room temperature
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp powdered ginger
Instructions
Cream the butter and brown sugar together with an electric whisk until thoroughly combined and light. Beat in the spices.
Slowly beat in the flour until it has been thoroughly amalgamated. Knead gently a few times and then form a flat ball. Place into a zip lock baggie and chill in the refrigerator for 30 to 40 minutes.
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large baking sheet, lined with baking paper.
Take the cookie dough from the refrigerator and divide equally in half. Shape each half into a rectangle about 12 inches long and 3 inches wide on your baking sheet, leaving plenty of space in between each. (I use a rolling pin.) It will be roughly 1/4 inch thick.
Using the back of the tines of a fork, make lines across each rectangle
Bake in the preheated oven for 14 to 16 minutes.
Remove from the oven and immediately cut into 1-inch strips on the diagonal. (I used a pizza cutter.)
Leave to cool completely. Store in an airtight container.
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If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world. Learn how to create classic British treats at home with the fresh, from-scratch, delicious recipes in The Best of British Baking. Its all here in this delicious book! To find out more just click on the photo of the book above!
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This is a book I wrote several years ago, published by Passageway Press. I am incredibly proud of this accomplishment. It is now out of print, but you can still find used copies for sale here and there. If you have a copy of it, hang onto it because they are very rare.
Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!
A third of my life was spent living in the UK. I learned to love the people, the country and the cuisine. I have always been an Anglophile. You will find plenty of traditional British recipes here in my English Kitchen. There are lots of North American recipes also, but then again, I am a Canadian by birth. I like to think of my page as a happy mix of both. If you are looking for something and cannot find it, don't be afraid to ask! I am always happy to help and point you in the right direction, even if it exists on another page, or in one of my many cookbooks.
Post a Comment
Thanks for stopping by. I love to hear from you so do not be shy!
BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.
Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.
Thanks so much for your understanding! I appreciate you!