Syltsnittar med Lingon (Swedish Lingonberry Slices)
- Yield: 60–70 cookies 1x
Ingredients
Scale
Dough:
- 1 cup + 1 ½ Tbsp (250g) unsalted butter, room temp
- 2/3 cup (132g) granulated sugar
- 2 large eggs, room temp
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- pinch of salt
Lingonberry Filling:
- 4 to 6 Tbsp (72g to 108g) Hafi Lingonberry Preserves
Glaze (Optional):
- ¾ cup (85g) confectioners’ sugar, sifted
- 1 ½ Tbsp water
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add eggs one at a time, mixing until thoroughly combined.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add 1/3 of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
- Chill dough in fridge for 15–30 minutes.
- Heat oven to 400°F. Line 2 baking sheets with parchment paper.
- Retrieve dough from fridge. Divide dough into 4 equal chunks (about 205g each).
- Start to roll one dough chunk into a dough snake. Transfer to baking sheet and continue rolling out until dough snake is 15–16" wide. Repeat with remaining dough chunks, and you should end up with 2 dough snakes on each baking sheet.
- Slightly flatten each dough snake (to about 1" wide). Using your pinky finger, make an indentation along the length of the dough in the centre.
- Fill each indentation with a tablespoon (or a heaping tablespoon) of lingonberry preserves.
- Bake cookies for about 12 minutes until edges are set and golden.
- Transfer pan to wire rack.
- For the optional glaze, in a bowl, whisk together confectioners’ sugar and water. Drizzle or spread over warm cookies, if desired.
- While cookies are still warm, cut into ¾-inch diagonal slices. Allow to cool completely on baking sheet.
NOTE: If you delay cutting the cookies, they will crumble more when you slice them, so make sure to cut while cookies are warm. - Enjoy with coffee or tea when you fika!
Notes
Adapted from: Sju Sorters Kakor
Sarah
Lingonberry preserves are delicious! I love the tart sweetness. I just made this recipe and the second bath is cooling. These are perfect for Fika, not overly sweet and would be delicious with a hot drink. The dough was still a bit sticky after being refrigerated so I lightly floured my work surface while I rolled the balls into snakes and it made the dough easier to handle and didn’t affect the overall taste. I also used a wide smoothie straw to make the indent down the center of the snakes. If I changed anything about this, it would only be to add more preserves because I love it so much 🙂
Becky at Fikabröd
Hej, Sarah! Thanks so much for your review! The tip about using a boba/smoothie straw to make the indentations is a good one; thanks for sharing 😀