Kolasnittar (Swedish Caramel Slices)

Yield: about 2 dozen cookies

Ingredients

• 7 Tbsp (100g) unsalted butter, softened
• 7 Tbsp + 1 tsp (90g) granulated sugar
• 2 Tbsp (50g) Dansukker Ljus Sirap (Light Syrup)
• 1 ¼ cups (150g) cake flour
• ½ tsp baking soda
• 1 tsp ground ginger
• good-sized pinch of salt

Directions

1. Heat oven to 345°F. Line 2 baking sheets with parchment paper; set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar, and light syrup on medium-high until light and fluffy.
3. Scrape down bowl. Sift in flour, baking soda, ginger, and salt. Mix on low just until incorporated.
4. Divide dough into two pieces (about 195g each). Place each piece onto its own baking sheet and roll into logs that are roughly 15 inches long.
5. Bake for 15–17 minutes until edges are set and golden. (The dough will spread quite a bit during baking; this is normal.)
6. Allow baked logs to cool for 5–7 minutes, then transfer to a cutting board. With a sharp knife, make cuts every 1 ¼ inches (3cm) at an angle to create slices. (We cut ours at a 35–40° angle.)
7. Transfer slices to wire rack and allow to cool completely.

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Source: The Nordic Baking Book by Magnus Nilsson