Swedish Cookies (Brunscrackers)

This recipe is exactly the same recipe I was given. These cookies are always a hit. We call the cookies Brunkake (brown cakes or brown cookies. Pronounce "Brun" as "brewn". ) Use the golden syrup and not maple syrup or honey. If you absolutely can't find the golden syrup (usually Lyles Golden Syrup where I live), I guess I would use dark corn syrup. You may find it at Cost Plus World Market if you have one near where you live. It is very available where I am but here we have a huge, local Scandinavian community. Yes the cookies do spread - that is what they should do. I divide the dough into four to six parts and refrigerate it. After rolling into logs, I roll each log in crystal sugar or a big crystal natural sugar (looks sparkly after you bake. Give each log lots of room to spread on your cookie sheet. I always line my cookie sheet with parchment. Let the cookies cool a bit and set up on the baking sheet so that you can slice them successfully. Slice on the diagonal - a pizza cutter is handy for cutting them. They are so delicious. There must be an error on how many cookies this recipe makes - you should certainly get 5-6 dozen cookies. One final note - in my family we add 1 teaspoon freshly ground cardamom. We love the flavor. But this recipe with no changes is a winner.

Delicious! Tastes like a Caramel cookie! Does spread quite a bit.

Like a flat biscotti and very good without dipping into chocolate, even though you might be tempted! I used honey for syrup and pure vanilla extract instead of vanilla sugar. Since recipe said to make ~1" rolls, I made several to fit on parchment-lined baking sheets (see photos). Watch them in the oven! Even though I used margarine, one sheet took 20 minutes and the other batch took 15 min. To the 2nd batch, I added 1/4 cup baking cocoa - probably not traditional, but very good! I also added ~ 2/3 cup extra flour to each batch for high altitude (>7200') adjustment. Would be nice to see a photo of what these are supposed to look like, but this is my best guess! Thanks for a great recipe!

Like a flat biscotti and very good without dipping into chocolate, even though you might be tempted! I used honey for syrup and pure vanilla extract instead of vanilla sugar. Since recipe said to make ~1" rolls, I made several to fit on parchment-lined baking sheets (see photos). Watch them in the oven! Even though I used margarine, one sheet took 20 minutes and the other batch took 15 min. To the 2nd batch, I added 1/4 cup baking cocoa - probably not traditional, but very good! I also added ~ 2/3 cup extra flour to each batch for high altitude (>7200') adjustment. Would be nice to see a photo of what these are supposed to look like, but this is my best guess! Thanks for a great recipe!

Like a flat biscotti and very good without dipping into chocolate, even though you might be tempted! I used honey for syrup and pure vanilla extract instead of vanilla sugar. Since recipe said to make ~1" rolls, I made several to fit on parchment-lined baking sheets (see photos). Watch them in the oven! Even though I used margarine, one sheet took 20 minutes and the other batch took 15 min. To the 2nd batch, I added 1/4 cup baking cocoa - probably not traditional, but very good! I also added ~ 2/3 cup extra flour to each batch for high altitude (>7200') adjustment. Would be nice to see a photo of what these are supposed to look like, but this is my best guess! Thanks for a great recipe!

Great buttery taste! I made them with whole wheat flour and maple syrup instead of the golden syrup, and they still turned out amazing!