Voglio preparare la migliore roba svedese

mazariner!!!

Dammsugare
Prinsesstårta
Semla
Budabestbakelse
Mazarin

Negerbollar

Prinsesstårta, the American recipe often have a inch or more of cake per layer and that is not how we do it, the cake layer is about 1- 1½ cm thick

This is the recipes for the cookies I make at Christmas this year.

**Pepparkakor** ( Pepper cookies aka gingersnaps)
How many, well 100- 300 depending on the size of the cutter.
100 gram butter
250 ml brown sugar
100 ml golden syrup or Danssukker Light Syrup or cane syrup

100 ml cream
2 teaspoon ground ginger
2 teaspoon ground cinnamon
2 teaspoon ground clove
850 ml all-purpose flour.
2 teaspoon of baking soda.

Cream butter, sugar and treacle/syrup until pale. Add cream and spices. Take 400 ml of the flour and mix in baking soda , stir this in to the batter. Now add 300 ml of the flour and save the last for baking. You might need more flour , you will find that when you roll out the dough the next day, it should be firm but not brick hard. Wrap the dough up in plastic or a towel and leave in the fridge over night. This dough needs time to mature, the spices need time permeate through the whole dough. You can leave in the fridge for up to a week before rolling it out.

Roll the dough out thin, table cloth thin, cut out shapes and bake on a greased or lined tray at 370 F for about 7- 8 min. They should golden and not burnt. Let rest on the tray for just few minutes and then lift to a cooling rack, I just use a wooden cutting board and it has always worked.

If you get hold of Dansukker dark syrup, you can use that, some people prefer that in these cookies instead of the light syrup. I hope you understand the translation.

**Torparlyckor ( Crofters joys)** 30-40 cookies

300 ml AP flour

100 ml coarse rye flour

150 gram really good salted butter

100 gram sugar

1 teaspoon vanilla or ½ teaspoon ground cardamon.

Turn the oven to 350 F

Combine everything to dough. Dived the dough in in 4 and roll out to finger thick lengths, cut them in 2 inch pieces . Lay on grease or papered baking tray, flatten with fork.

Bake for 12 minutes. Cool on rack. The butter is important in this, it main flavour.

**Hästskor , horse shoes**, about 40 cookies

500 ml AP flour

200 ml sugar

1½ tablespoon golden syrup or Danssukker Light Syrup or cane syrup

200 gram butter

½ teaspoon fresh grated nutmeg

2 teaspoon baking soda.

(1 tablespoon water )

Mix all the dry in a bowl, add the butter and work it in, add the syrup and make sure you have dough, you might need water. My gran used to make these into 40 balls and then roll out each ball to a 2 inch snake, place it on a prepared baking tray and shape them into a horse shoe shape and then flatten with a fork. Bake at 440 F for about 7 min . Cool on a rack.

You can make icing and do dots to look like nails.

**Bondkakor ( farmers cookies)** ca 50

550 ml AP flour

200ml sugar

1 tablespoon golden syrup or Danssukker Light Syrup or cane syrup

200 gram butter

50 gram chopped almonds.

1 teaspoon baking soda

1 tablespoon water

Mix all the dry in bucket, add the butter and work into the dry mix . Add water and golden syrup and make dough. Divided in half and roll into a sausage, abot1½ inch thick. Roll in plastic and leave in the fridge for 2 hours. Heat the oven to 400 F Cut into ½ inch thick slices . Bake on a grease or line baking tray at 5- 7 min until golden.

**Farmors kakor** ( paternal grandmas cookies, she called them English Christmas cookies)

550 ml AP flour

200ml sugar

1 tablespoon golden syrup or Danssukker Light Syrup or cane syrup

200 gram butter

50 gram chopped almonds.

25 gram chopped dark chocolate or mini chocolate chips

50 gram of candided cherries chopped finely ( she used to get the green, red yellow ones)

1 teaspoon baking soda

1 tablespoon water

Add the dry ingredients to a bowl, work in the butter and add the chocolate, almond, cherries and golden syrup and water. Divvied in half and roll into a sausage, abot1½ inch thick. Roll in plastic and leave in the fridge for 2 hours. Heat the oven to 350 F. Cut into ½ inch thick slices . Grease or line baking tray. Bake at 5- 7 min until golden.

**Sätoftakakor ( See-tofta -cookies)** 25.

450 ml AP flour

2 teaspoon vanilla

½ teaspoon baking powder

50 gram zanté currant

150 gram butter

100 ml cream

**For baking**

sugar

Add the dry to a bowl, work in the butter and add the cream and form a dough. Add the cream and work into a dough. Roll 25 balls. Now pour sugar to a plate, flatten the ball, turn over and flatten bit more to thin cookie. Grease or line baking tray. Bake at 440 F for ca 10 min, until edges are golden. Leave to cool on a rack. They are fragile.

**Saffranskakor (Saffron cookies) 40**

500 ml AP Flour

100 ml sugar

200 gram butter

½ gram of Saffron, grind with 1 lump of sugar to fine powder and infused with ½ teaspoon vodka .

Sugar

Add flour and sugar to a bowl, work in the butter and now comes the saffron. Saffron stain like mad, so beware, work it into the batter. Dived into two balls, roll into 2 snakes about 1 inch thick. Roll into sugar and wrap in plastic and leave to cool for 2 hours. Slice into ½ inch thick slices. Grease or line a baking tray and place the cookies.

Bake 360 F for 10 min. Leave on rack to cool