Chewy Caramel Biscuits [Kolasnittar]

These biscuits are a true Swedish fika classic. They could be nice and chewy or have a proper snap when eaten -it all depends on cooking time (cook longer for less chewiness).

Very suitable to freezer storage once cooked (and they then work like pineapple lumps, crunchy from freezer and chewy once room temp), you’d probably have to make at least a double batch if you want to keep some for the next day though.

100 g softened butter

50 g caster sugar

50 g soft brown sugar

2 Tbsp golden syrup (or treacle for a richer taste)

1/2 tsp vanilla extract

225g plain flour

1/2 tsp bicarbonate of soda

1 tsp ground ginger

Cream butter with sugar and vanilla.

Sift dry ingredients and add to butter mix.

Combine to soft dough, then shape into flattened logs, about 5cm wide and 0.5cm high.

Press a fork onto the top of the biscuit-logs.

Bake at 175C for 12-15min (shorter time means chewier biscuits).

Cut logs into strips when still warm.

Let cool before you move them.

Enjoy with a cuppa, ice cream, a glass of milk or whilst hiding in the cupboard.