Swedish Caramel Cookies

Time: 30 minutes

True bliss and freedom – enjoying a caramel cookie, on a sunny afternoon, with a cold glass of milk… fika

Music Selection: ABBA – Ode To Freedom


½ cup butter, at room temperature

½ cup brown sugar

1 tsp vanilla

1 Tbsp golden syrup (like Rogers)

1 Tbsp melted honey

1 cup flour

1 tsp baking powder


Preheat oven to 350 degrees.

With electric mixer, beat the butter and sugar until well blended.

Add in the honey, syrup and vanilla. Mix well.

Mix in the flour and baking powder until well blended into a ball. Split the ball into two equal sized balls.

On a large baking sheet, lined with parchment paper, start to roll out one of the balls into a log that is nearly the length of the long side of the pan. Make a second log with the remaining dough. Place logs several inches apart.

Flatten both logs until they are about ¼ inch thick (so they should be 3 inches wide). Place in oven and bake for 10 -12 minutes.

Remove from heat and immediately (while still in pan), cut them diagonally so they are about 1 inch thick but 3 – 4 inches long. Let cool and enjoy with milk or tea.

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