Swedish Spice Crisps (Muskotsnittar)

 

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

1. Cream the butter and brown sugar together with an electric whisk until thoroughly combined and light. Beat in the spices.
2. 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.
3. Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large baking sheet, lined with baking paper.
4. 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.
5. Using the back of the tines of a fork, make lines across each rectangle
6. Bake in the preheated oven for 14 to 16 minutes.
7. Remove from the oven and immediately cut into 1-inch strips on the diagonal. (I used a pizza cutter.)
8. Leave to cool completely. Store in an airtight container.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

 

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

Thanks so much for visiting! Do come again!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it