We’ve fallen head over heels for Kolasnittar, those classic Norwegian caramel cookies that blend buttery goodness with a hint of toffee magic. Originating from Scandinavia, this simple treat has won hearts worldwide with its crisp edges and chewy center, making it a staple for holiday gatherings or everyday indulgences.
As food enthusiasts, we’re excited to guide you through our take on this timeless recipe. It’s easier than you think to bake up a batch that’ll fill your home with irresistible aromas and create lasting memories.
Ingredients
To craft our authentic Kolasnittar recipe—these buttery Norwegian caramel cookies—we’ve compiled a precise list of ingredients. We’ll order them as they’re used in the preparation process, ensuring you have everything ready for a seamless baking experience.
- Unsalted butter (200 grams, softened): Start with this as the base fat for creaming, providing the rich, buttery foundation that defines Kolasnittar.
- Granulated sugar (1 cup): Add next for sweetness and to help create the cookie’s signature caramelization when mixed with the butter.
- Brown sugar (½ cup, packed): Follow with this to enhance the toffee-like flavor and moisture, contributing to the cookies’ chewy texture.
- Golden syrup (2 tablespoons): Incorporate this syrupy element early to amplify the caramel notes, ensuring even distribution in the dough.
- All-purpose flour (2 cups, sifted): Use this after the wet ingredients, as it’s the primary dry component that forms the dough’s structure.
- Baking powder (1 teaspoon): Mix in last among the dry ingredients to provide the light rise, keeping the cookies tender without over-leavening.
- Vanilla extract (1 teaspoon): Stir this in towards the end of mixing for a subtle aromatic depth that complements the caramel flavors.
Equipment Needed
Before we dive into mixing our carefully selected ingredients for these irresistible Kolasnittar, let’s ensure we have the right tools on hand to make the baking process smooth and enjoyable.
Essential Tools
To create authentic Kolasnittar with their signature buttery caramel texture, we rely on a few key items that ensure precision and ease. Here’s a breakdown of the must-have equipment:
- Mixing bowls: We use at least two medium-sized bowls—one for combining dry ingredients like flour and baking powder, and another for creaming butter and sugars—to keep our workflow organized and prevent cross-contamination.
- Measuring cups and spoons: Accurate measurements are crucial for achieving the perfect balance of flavors in Kolasnittar, so we always recommend a set of standard cups and spoons for ingredients such as sugar and vanilla extract.
- Baking sheet: A sturdy, rimmed sheet is essential for evenly baking the dough; we suggest lining it with parchment paper to avoid sticking and ensure those golden-brown edges.
- Oven: Preheat to the exact temperature specified in the recipe for optimal caramelization—our go-to is a conventional oven for consistent results.
- Spatula or wooden spoon: This tool helps us mix the dough thoroughly, incorporating elements like golden syrup without overworking the batter, which could affect the cookies’ chewy texture.
Optional Tools
While these aren’t strictly necessary for making Kolasnittar, they can enhance efficiency and add a professional touch to your baking routine.
- Stand mixer or hand mixer: If you want to save time on creaming butter and sugars, we find a mixer invaluable for achieving a smooth consistency quickly, though a simple spoon works in a pinch.
- Rolling pin: For those who prefer perfectly even dough thickness, this tool helps roll out the mixture before cutting—we often use it to ensure uniform baking and a polished finish.
- Digital scale: Precision baking enthusiasts might appreciate weighing ingredients like flour for exact results, as our tests show it minimizes errors compared to volume measurements.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s create these irresistible Kolasnittar with our straightforward steps. We promise a seamless process that delivers buttery caramel flavors and a satisfying toffee-like crunch in every bite.
Prepare the Dough
To start our dough, we begin by creaming the wet ingredients for a smooth base. In a large mixing bowl, we beat 250 grams of unsalted butter (softened to room temperature) with 100 grams of granulated sugar and 100 grams of brown sugar using a stand mixer or wooden spoon until the mixture turns light and fluffy—about 2-3 minutes for that perfect airy texture.
Next, we incorporate the remaining wet components by adding 2 tablespoons of golden syrup and 1 teaspoon of vanilla extract, mixing until fully combined to enhance the caramel notes. In a separate bowl, we whisk together 300 grams of all-purpose flour and 1 teaspoon of baking powder to ensure even distribution.
Finally, we gradually add the dry mixture to the wet ingredients, stirring with a spatula until a cohesive dough forms. We aim for a soft, pliable consistency that promises a chewy finish—avoid overmixing to keep the dough tender and full of flavor.
Chill the Dough
Once our dough is prepared, we wrap it tightly in plastic wrap to maintain freshness and prevent drying. We shape the dough into a log or disk as needed, then place it in the refrigerator for at least 1 hour or up to 2 hours for optimal chilling.
This step is crucial as it firms up the dough, making it easier to handle and enhancing the cookies’ structure. We recommend chilling on a flat surface to preserve the shape, allowing the flavors to meld and the butter to solidify for a better bake.
Shape and Bake
After chilling, we preheat our oven to 175°C (350°F) and line a baking sheet with parchment paper for even heat distribution. We roll the dough into a long log about 2-3 cm in diameter, then cut it into 5-7 cm pieces or shape into bars on the sheet.
We place the shaped dough pieces on the prepared sheet, spacing them 2-3 cm apart to allow for slight spreading. Bake for 10-12 minutes until the edges turn golden brown and the tops develop a glossy sheen, filling our kitchen with the irresistible aroma of caramelizing sugars and butter.
Cool and Cut
Immediately after baking, we remove the sheet from the oven and let the cookies cool on it for 5 minutes to set their structure. We then transfer them to a wire rack to cool completely for about 20-30 minutes, allowing the toffee-like texture to firm up.
Once cooled, we use a sharp knife to cut the logs into diagonal slices about 1-2 cm thick, creating the signature diamond-shaped Kolasnittar. This final step ensures clean cuts and maximizes the cookies’ appealing crunch and rich, buttery taste.
Make-Ahead Instructions
One of the joys of baking Kolasnittar is their flexibility for busy schedules, allowing us to prepare components ahead without sacrificing that signature buttery caramel flavor and satisfying crunch. By planning ahead, we ensure our Norwegian caramel cookies remain fresh and delicious for holiday gatherings or everyday treats.
Preparing the Dough in Advance
We can streamline our baking process by making the dough up to 48 hours before we plan to bake. Start by following the dough preparation steps from our earlier instructions—creaming the butter and sugars, incorporating the wet ingredients, and mixing in the dry ones until a cohesive dough forms. Once ready, wrap the dough tightly in plastic wrap or place it in an airtight container, then refrigerate it immediately. Chilling the dough not only enhances its structure but also intensifies the toffee-like flavors, making the cookies even more irresistible when baked later.
Storing and Thawing the Dough
For longer storage, we recommend freezing the dough for up to 3 months, which is ideal if we’re batch-preparing for future use. Shape the dough into logs as described in the shaping process before freezing—simply wrap each log securely in plastic wrap and place them in a freezer-safe bag. When we’re ready to bake, thaw the dough overnight in the refrigerator to maintain its texture and prevent it from becoming too soft. This method ensures our Kolasnittar dough retains its perfect consistency, ready for rolling and cutting with minimal effort.
Baking and Storing the Cookies Ahead
If we prefer to bake the cookies in advance, preheat the oven and follow the baking instructions to achieve those golden-brown edges and chewy centers. Once cooled completely on a wire rack, store the baked Kolasnittar in an airtight container at room temperature for up to 1 week, or freeze them for up to 2 months. To freeze, layer the cookies between sheets of parchment paper in a freezer-safe container to avoid sticking—simply thaw at room temperature for about 30 minutes before serving.
Tips for Optimal Results
To keep our Kolasnittar at their best, here’s a quick reference for storage durations and conditions:
| Storage Method | Duration | Conditions | Notes |
|---|---|---|---|
| Refrigerated Dough | Up to 48 hours | In an airtight container | Thaw in fridge before use |
| Frozen Dough | Up to 3 months | Wrapped tightly in plastic | Shape logs before freezing |
| Room Temperature Cookies | Up to 1 week | Airtight container | Store in a cool, dry place |
| Frozen Cookies | Up to 2 months | Parchment layers in container | Thaw for crisp texture |
By incorporating these make-ahead strategies, we make baking Kolasnittar a seamless part of our routine, ensuring every batch delivers that authentic Scandinavian charm.
Conclusion
We’ve loved sharing our take on Kolasnittar and hope it’s inspired you to bake your own batch. These cookies bring a touch of Scandinavian warmth to any occasion.
Remember we’re all about creating simple joys in the kitchen. Give it a try and savor the memories you’ll make with every chewy bite.
Frequently Asked Questions
What are Kolasnittar?
Kolasnittar are traditional Norwegian caramel cookies known for their buttery flavor and toffee-like texture. They’re popular in Scandinavia and beyond, especially during holidays, but also enjoyed year-round. This simple recipe brings authentic Scandinavian charm to your kitchen, creating warm memories with its delightful aroma.
What ingredients are needed for Kolasnittar?
You’ll need unsalted butter, granulated sugar, brown sugar, golden syrup, all-purpose flour, baking powder, and vanilla extract. These ingredients combine to give the cookies their rich, chewy caramel flavor. Measure accurately for the best results—total prep is straightforward and yields about 24 cookies.
What equipment is required to bake Kolasnittar?
Essential tools include mixing bowls, measuring cups, a baking sheet, and an oven. A stand mixer or digital scale can make things easier but aren’t necessary. With these basics, you can whip up the dough and bake to perfection in under an hour.
How do I make Kolasnittar step by step?
Start by creaming butter and sugars, then mix in wet ingredients like golden syrup and vanilla. Add dry ingredients to form dough, chill for better texture, roll into logs, cut into pieces, and bake at 350°F until golden. Cool and slice into diamonds for that signature crunch—total time is about 1-2 hours including chilling.
Can I make Kolasnittar ahead of time?
Yes, prepare the dough up to 48 hours in advance and chill it in the fridge to enhance flavor. For longer storage, freeze the dough for up to 3 months; thaw in the fridge overnight before baking. This flexibility makes it ideal for busy schedules or holiday prep.
How should I store baked Kolasnittar?
Store baked cookies in an airtight container at room temperature for up to a week, or freeze for up to two months to keep them fresh. Thaw at room temperature when ready— they’ll retain their chewy texture and caramel taste, perfect for enjoying anytime.