Surely no cookie is better than the Swedish dream cookie? It is a classic on the coffee table or the famous Swedish Fika (coffee break)!
The desire was to bake – there is not much else to do with social isolation, etc. But – I was going to give some of the cookies a Persian touch, and the result was literally fantastic. As I have said before, there are always dried orange peel in most Iranian homes – we use it a lot. I seasoned some of the cookies with powdered dried orange peel wow – it was really amazingly fantastically tasty! If you have not dried orange peel, you can use the zest from fresh oranges or lemons for that matter. It is essential to remove all wax and wash thoroughly. You can read how to remove the wax here.
Here are some three things to keep in mind for successful results:
- Do not use machines to mix the dough.
- Once you have shaped the cookies, preferably set them cold for 15 – 20 minutes before baking them in the oven.
- Do not open the oven door while the cookies are inside the oven.
Ingredients for 25 cookies
87 – 88 g butter (3,10 oz)
1.5 dl sugar (4,97 oz)
1 teaspoon vanilla sugar
1/4 dl of rapeseed oil (20 ml) = 1 Tbsp+ 1 tsp
3 dl wheat flour (1,2 cup or 6,00 oz))
0.5 tsp ammonium carbonate (hartshorn)
Grated peel from 1-2 oranges or lemons (can be excluded)
- It is an advantage if you temper all the ingredients – especially the butter. Mix butter, sugar, vanilla sugar white and porous with a fork.
- Pour over the cooking oil and mix well.
- Pour in the rest of the ingredients, mix first with a fork, then by hand so that the dough just “comes together.”
- Measure out the cookies with a tablespoon and set aside – or shape directly and place it on a baking sheet provided with parchment paper. Do not make the cookies compact, shape so that they “just” stick together – the oven takes care of the rest.
- Keep the cookies cold for 15 – 20 minutes.
- Preheat oven to 150° C or 302 F.
- Bake the cookies for 15 – 20 minutes or until they get a little color.
Then just enjoy the cookies!