SWEDISH TOFFEE COOKIES
These incredibly simple cookies, a version of the classic Swedish kolasnittar (caramel cuts), are the sort you whip up with almost no effort, as they’re made and baked in under half an hour. MAKES 18 100g unsalted butter, at room temperature, plus extra for greasing 75g caster sugar 1 tbsp golden syrup, or honey 125g plain flour, plus extra for dusting 1 tsp baking powder ¼ tsp fine sea salt 60g chocolate-coated toffee, eg Daim bar, chopped into small pieces ★ Preheat the oven to 200C/ 180C fan/gas 6. Lightly grease a 23cm x 33cm baking tin and line with parchment paper. ★ Place the butter, sugar and syrup in a large bowl and beat until light and fluffy – about 5 minutes. In a separate bowl, whisk together the flour, baking powder and salt. Add this mixture to the butter bowl along with the toffee pieces and mix on a low speed until the dough just starts to come together. ★ Tip the dough on to a lightly floured surface and use your hands to bring it together into a ball. Cut in half and form each piece into a sausage shape about 25cm long. Transfer to the prepared tin, leaving enough space for them to spread, and use your hands to flatten them slightly. ★ Bake for about 15 minutes, or until golden. Set aside to cool for a few minutes, then transfer to a board and use a metal bench scraper or pizza wheel to slice diagonally into the cookies. They have a slightly crisp yet chewy texture. Cutting them while warm means they will hold their shape. ★ Stored in a sealed container, these cookies will keep for four to five days.