📝 About This Recipe
Dating back to the 19th century, the Swedish tradition of 'Sju sorters kakor' dictates that a proper hostess should offer exactly seven varieties of homemade cookies to her guests. This curated collection features the most iconic textures and flavors of Scandinavia, ranging from buttery shortbreads and jam-filled thumbprints to spiced ginger and pearl sugar-topped delights. Each biscuit is a bite-sized piece of history, designed to turn a simple coffee break into a celebratory 'Fika' moment.
🥗 Ingredients
The Master Shortbread Base (Mördeg)
- 400 grams Unsalted Butter (cold, cubed)
- 600 grams All-purpose Flour (sifted)
- 200 grams Granulated Sugar
- 2 teaspoons Vanilla Sugar (or 1 tsp vanilla extract)
Hallongrottor (Raspberry Caves)
- 1/4 cup Raspberry Jam (firm consistency)
- 1 teaspoon Baking Powder (added to a portion of the base)
Schackrutor (Chessboards)
- 2 tablespoons Cocoa Powder (unsweetened)
Drömmar (Dreams)
- 1/2 teaspoon Baker's Ammonia (Hjorthornssalt, for ultimate crunch)
- 50 ml Canola Oil (used in place of some butter for this specific dough)
Finska Pinnar (Finnish Sticks)
- 2 tablespoons Pearl Sugar (for topping)
- 1/4 cup Almonds (finely chopped)
- 1 piece Egg White (beaten, for brushing)
Bondkakor (Farmer's Cookies)
- 1 tablespoon Light Syrup (Scandinavian 'Ljus Sirap' or golden syrup)
- 2 tablespoons Chopped Almonds (roasted)
👨🍳 Instructions
-
1
Prepare the Master Shortbread Base: In a large bowl or food processor, pulse the cold butter, flour, sugar, and vanilla until a crumbly dough forms. Divide this dough into four equal parts to create different varieties.
-
2
For Hallongrottor: Take one portion of dough, mix in 1 tsp baking powder. Roll into small balls, place in mini cupcake liners, press a thumbprint into the center, and fill with a dollop of raspberry jam.
-
3
For Schackrutor: Divide another portion of dough in half. Knead cocoa powder into one half. Roll both light and dark doughs into long ropes. Press one light and one dark rope together, then stack another pair on top in reverse colors to create a checkerboard log. Chill, then slice into 1/2 cm thick squares.
-
4
For Finska Pinnar: Roll a portion of dough into long cylinders. Brush with egg white and sprinkle with pearl sugar and chopped almonds. Cut into 4 cm long sticks.
-
5
For Bondkakor: Knead the light syrup and roasted chopped almonds into a portion of dough. Form into a log, wrap in plastic, and chill for 1 hour. Slice into thin rounds.
-
6
For Drömmar: (Using a separate small batch) Whisk 50g butter, 100g sugar, and 50ml oil. Fold in 150g flour mixed with baker's ammonia. Roll into balls and place on a tray; they will crack beautifully during baking.
-
7
For Brysselkex: Roll a plain dough log in colored sanding sugar (usually pink). Chill and slice into rounds to create a sugar-rimmed cookie.
-
8
For Havrekakor: Mix a final portion of dough with 1 cup of rolled oats and a pinch of cinnamon. Flatten small balls of dough with a fork.
-
9
Preheat your oven to 175°C (350°F). Line several baking sheets with parchment paper.
-
10
Bake the cookies in batches. Most varieties take 8-12 minutes. They should be set and very lightly golden but not browned (except for Bondkakor which can be a bit darker).
-
11
Let the cookies cool completely on a wire rack. Shortbread cookies are very fragile when warm but crisp up as they cool.
-
12
Arrange all seven types of cookies on a large tiered platter or a beautiful wooden board for a stunning presentation.
💡 Chef's Tips
Use high-quality European-style butter with a high fat content for the best melt-in-the-mouth texture. Do not overwork the dough; handle it quickly with cool hands to prevent the butter from melting. If the dough becomes too soft to handle, chill it in the refrigerator for 20 minutes before shaping. Baker's Ammonia (Hjorthornssalt) gives 'Dreams' their unique airy crunch, but be careful not to sniff the oven when opening it—the ammonia smell is strong but disappears completely once cooled. Store cookies in airtight tins with parchment paper between layers to keep them crisp for up to two weeks.
🍽️ Serving Suggestions
Serve with a strong pot of dark roast Swedish coffee (Gevalia or Arvid Nordquist style). Pair with a glass of cold milk for children or a traditional elderflower cordial. For a festive touch, serve alongside a warm pot of Glögg (mulled wine) during the winter months. Arrange the cookies from lightest to heaviest flavor to guide your guests through the tasting. Always offer a linen napkin—Fika is as much about the aesthetic as it is the taste.