Swedish Chocolate Toffee slices are a delicious twist on the classic Kolasnittar, also known as toffee and honey cookies. Kolasnittar, celebrated for their simplicity and wonderful taste, have become my most popular recipe.
This variation adds cocoa powder to the mix, transforming them into rich, Chocolate Toffee Slices. By swapping 1/4 cup of flour with 1/4 cup of cocoa powder, we add a rich chocolate flavor that goes perfectly with the sweet, caramel taste of the original cookies.
The Honey Substitution
Traditionally, these cookies are made with “Ljus Sirap,” a type of golden syrup common in Swedish baking. “Ljus Sirap” adds a rich sweetness and a hint of caramel flavor. If you can’t find it, honey is an excellent substitute and tastes just as delicious. I personally prefer to use honey because it makes the cookies even more flavorful and chewy. Chocolate Toffee Slices have a crispy outside and a chewy inside, just like the classic kolasnittar.
How to Make Swedish Chocolate Toffee Slices
- Preheat your oven to 180°C (350°F).
- Mix the butter and sugar together until light and fluffy.
- Then add the honey and vanilla extract, blending well.
- Sift together the flour, cocoa powder, and baking powder. Gradually add to the butter mixture, mixing until a smooth dough forms.
- 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.
- Gently flatten the rolls with your finger.
- Bake the cookies for 12-14 minutes, until slightly firm to the touch.
- Once out of the oven, immediately and carefully cut them diagonally while they are still warm. Allow the cookies to cool, then enjoy your homemade chocolate toffee cookies.
Fun Variations: Chocolate-Dipped Cookies
These cookies are very versatile. Here are some fun variations to try:
- Once your cookies have cooled, melt some good-quality dark or milk chocolate in a microwave-safe bowl. Use 30-second intervals to avoid burning the chocolate, stirring after each interval until smooth.
- Dip half of each cookie into the melted chocolate, letting any excess drip off.
- Immediately after dipping, sprinkle crushed pistachios over the chocolate. You can also try other toppings like coconut flakes, chopped nuts, or colorful sprinkles for a fun twist.
- Finally, place the dipped cookies on a baking sheet lined with parchment paper and let them set at room temperature or in the refrigerator until the chocolate hardens.
Pearl Sugar Topping
Before baking, brush the cookie rolls with a beaten egg and sprinkle with pearl sugar. This adds a nice crunch and a touch of sweetness.
Endless Possibilities
The variations are endless! Feel free to get creative and try different toppings to suit your taste.
Storage
Store these cookies in an airtight container for up to two weeks, although they probably won’t last that long because they’re so delicious!
So, which variation will you try first? The classic chocolate toffee cookies or a creative twist? Try different versions and enjoy the world of Swedish baking.
If you liked Swedish Chocolate Toffee Slices, you may also like:
Swedish Chocolate Toffee Slices
Equipment
- 1 Bowl
Ingredients
- 100 g Unsalted butter (3.5 oz) , at room temperature
- 90 g Granulated sugar (3.1 oz) (1/2 cup) granulated sugar
- 145 g All-purpose flour (1 cup)
- 3 tbsp Honey or 2 tbsp Ljus Sirap (Golden syrup)
- 2 tsp Vanilla extract or vanilla powder
- 2½ tbsp Cocoa powder (1/4 cup) (5.1 oz) (30 g)
- ½ tsp Baking powder
Instructions
- Preheat your oven to 180°C (350°F).
- Mix the butter and sugar together.
- Add the honey and vanilla extract, blending well.
- Sift together the flour, cocoa powder, and baking powder. Add to the butter mixture, mixing until a smooth dough forms.
- 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.
- Gently flatten the rolls with your finger.
- Bake the cookies for 12-14 minutes, until slightly firm to the touch.
- Once out of the oven, immediately and carefully cut them diagonally while they are still warm. Allow the cookies to cool, then enjoy your homemade chocolate toffee cookies.
Chocolate toffee cookies with pearl sugar
- Before baking, brush the cookie rolls with a beaten egg and sprinkle with pearl sugar. This adds a nice crunch and a touch of sweetness. (Only brush with egg if using pearl sugar)
Notes
Enjoy!
The original version of this has become a family favourite! I tried this variation today with the addition of a 1/2 tsp of coffee grinds as this is something my SO loves in brownies. It gave a lovely hint of mocha
Thank you for your comment! I’m so happy to hear that the original version is a family favorite. Adding coffee grinds for a hint of mocha sounds fantastic—I loved the idea and I have to try it. During Christmas, I make the original ones with saffron and the taste is amazing. Maybe give it a try!
I have made these twice now…delish! These cookies are so good and will now become a staple in my holiday baking.
Thank you for posting
So glad you loved them! Happy to hear they’ll be part of your holiday baking!😀