Kolakakor or caramel biscuits

I came home to a sweetly scented flat today. It smelt like that sweet microwaveable popcorn which was very confusing as we never buy microwaveable popcorn and Jonathan hates sweet popcorn. It turned out that he felt that I hadn't been pulling my weight on the blog so did some baking on my behalf. I'm not going to complain about freshly baked biscuits. They were delicious! Buttery, caramelly and fairly crunchy but a little chewy in the centre. They are very easy to munch down, before you know it you've eaten 10. 


Jonathan used this recipe from recepten.se which he assures me was very easy. Even if you don't speak Swedish it's worth checking out the original as there are pictures of each step. In Swedish recipes, vanilla sugar is usually used instead of vanilla extract. The shop bought vanilla sugar in Sweden is a mixture of icing sugar, vanilla/vanilla flavourings and potato starch and tastes a bit funny. I would just use vanilla extract or paste in it's place. If you are adventurous you could try other flavours such as almond.

Caramel biscuits

Recipe from http://www.recepten.se/recept/sirapskakor.html?cid=1255669. 

Makes about 50 biscuits which can be frozen for up to 3 months.

  • 200 g margarine at room temperature
  • 1.75 dl (about 160 g) sugar
  • 1.5 tablespoons vanilla sugar (or about 1 tsp vanilla extract)
  • 2 teaspoons baking powder
  • 2 tablespoons golden syrup
  • 5 dl (310 g) flour

Preheat oven to 175°C and line a baking sheet with parchment paper.

Whisk margarine and sugar together with an electric whisk until well combined then whisk in the vanilla, baking powder and syrup.

Add the flour and mix for about 1-2 minutes until the mixture forms large clumps then press the dough into a ball with your fingers (see pictures 5-9).

Lay the dough on the work surface and knead it a little until it is smooth and lump-free. Divide into four pieces.

Roll each piece into a long snake about 40 cm long and lay them on your baking tray. Make sure they are spaced out as the dough will spread.

Bake in the middle of the oven for 18-20 minutes until golden.

Allow to cool on the baking sheet for about two minutes then cut into squinty slices and allow them to cool completely under a clean tea towel.

Store in plastic bags or airtight tubs.

To eat, dip into black coffee. I do not like black coffee but this was gooood.


3 thoughts on “Kolakakor or caramel biscuits

  1. I’m impressed! It looks like loads though…I’m guessing they’ll freeze well. Did Jonathan make them because you had so much studying to do? Wait…does he not have important studying too?
    Baking such a good form of procrastination!

  2. He does have lots of studying to do but of course baking for me was more important… I’ve probably eaten a quarter of the biscuits already.

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