Kolasnittar, also known as toffee cookies, have gained popularity in Sweden for their delicious taste and simple preparation. These delightful treats can be made in just about 30 minutes, allowing you to enjoy your very own batch of Swedish toffee/honey cookies in no time.
The Honey Substitution
Traditionally, these cookies are made using “Ljus Sirap,” a golden syrup that lends a distinct caramel flavor. However, in some parts of the world where golden syrup may be harder to find, you can easily substitute it with honey, resulting in equally scrumptious cookies.
Ljus Sirap: The Swedish Golden Syrup
“Ljus Sirap,” which is a Swedish term that translates to “Light Syrup” in English, is a type of golden syrup commonly used in Swedish baking and cooking. Notably, Ljus Sirap adds a rich sweetness and a hint of caramel flavor to dishes, thereby contributing to their unique taste and texture.
A Delightful Texture and Flavor
The texture of Kolasnittar is a delightful contrast, with a crispy outer layer and a chewy interior. Surprisingly, when made with honey, the cookies develop a lovely honey flavor that adds a unique twist to the classic caramel taste found in syrup-based versions.
The Choice is Yours
If you have access to both Swedish “Ljus Sirap” or Golden Syrup and honey, I encourage you to try making separate batches of cookies using each sweetener. This allows you to compare and discover your personal preference. Personally, I must admit that I have developed a strong affinity for the honey cookies. Furthermore, they bring a delightful sweetness that complements the other flavors perfectly.
How to make Honey / Toffee Cookies
- Preheat your oven to 180°C.
- Mix the butter and sugar together.
- Add all the other ingredients to the butter mixture and blend them well.
- Divide the dough into 3 parts.
- Shape each part into a roll and place them on a baking tray lined with non-stick baking paper.
- The cookies will spread during baking, so leave enough space between the rolls.
- Then gently flatten the rolls with your finger.
- Bake the cookies for 12-14 minutes (until golden).
- Once out of the oven, immediately and carefully cut them diagonally while they are still warm.
- Allow the cookies to cool down, and then enjoy your delicious homemade honey cookies.
Embrace Swedish Baking
So, which variation will win your heart? Will it be the enchanting honey cookies or the classic toffee cookies? Take the opportunity to try both and immerse yourself in the delightful world of Swedish baking. Whatever your choice may be, these Kolasnittar will surely bring joy and satisfaction to your taste buds.
Storage
Store these honey/toffee cookies in an airtight container for up to two weeks, although I doubt they’ll last that long!
If you liked Honey and Toffee Cookies, you may also like:
Browned butter cappuccino cookies
Honey and Toffee Cookies
Equipment
- 1 Bowl
Ingredients
- 100 g Butter (3.5 oz) room temperature
- 90 g Sugar (3.1 oz) (½ cup) white
- 175 g Flour (6.1 oz) (1.4 cups) all-purpose
- 2 tsp Vanilla powder or Vanilla extract
- 1/2 tsp Baking powder.
- 3 tbsp Honey or 2 tbsp Golden Syrup (for toffee flavour)
Instructions
- Preheat the oven 180°C (356℉)
- Mix the butter and sugar together.
- Add all the other ingredients to the butter mixture and blend them well.
- Divide the dough into 3 parts.
- Shape each part into a roll and place them on a baking tray lined with non-stick baking paper
- The cookies will spread during baking, so leave enough space between the rolls. ( I only placed two rolls of the dough on one tray).
- Then gently flatten the rolls with your finger.
- Bake the cookies for 12-14 minutes (until golden) .
- Once out of the oven, immediately and carefully cut them diagonally while they are still warm. (It need to be warm, for you to cut it.)
- Allow the cookies to cool down, and then enjoy your delicious homemade honey cookies.
Enjoy!
Simply the best.
Thank you.
So quick, simple, and easy! I made the honey version (and added 1/2 tablespoon molasses for added flavor, but it would’ve been fine without it). Also, I divided dough in half and rolled/squeezed out two long logs (rather than three) and placed them on one large parchment paper-lined cookie sheet, and the cookies turned out perfectly. What a fun recipe! It made a lot of cookies, so I’m imagining a half a recipe would work well for a quick coffee break or tea with a neighbor. Great recipe!
How wonderful that you liked the recipe! You can also make these with a chocolate flavor. Just remove 2.5 tbsp of flour and add 2.5 tbsp of cocoa powder to the batter for delicious chocolate cookies.
I tried it. It was very easy to make it, and I found your photos really helpful. The cookies lasted about an hour, but I only got two pieces. Thank you for the recipe. We will remake them .🤗
Thank you so much for your feedback. I hope you can enjoy more than two next time.:)
For allergy reasons I bake with Spelt flour and this recipe worked beautifully with that, doesn’t spread as much but still a beautiful mix of crispy and chewy textures. I also added just a quarter tsp of cardamom which highlighted the honey flavour wonderfully
Thank you for your feedback! I’m glad the recipe worked well with Spelt flour. The cardamom addition sounds wonderful —I’m a big fan of cardamom too.
I made it with honey and used brown sugar instead of regular sugar. Fantastic! Making it again tonight.
That sounds delicious! I bet the honey and brown sugar added a great flavor. I’ll try dark sugar next time to get that caramel taste. Thanks for the tip!
Quick and easy to make. I don’t know why mine didn’t spread as much though. EXTREMELY addictive! I added some more honey because I wanted the honey taste to be stronger but I didn’t need to (it made it a tad too sweet). The recipe is perfect and it’ll definitely be a staple in our household from now on. I’ve made two batches, one for gifting!
Thank you so much for trying the recipe! I’m thrilled that you found it addictive and enjoyed it.