Swedish Fika

By Eva

“Fika” is a Swedish tradition where people take a break to enjoy coffee or tea together with something sweet. This is a simple version built on one base dough, divided into seven classic kinds of cookies.

• Servings: 8
• Prep time: 45 min
• Cook time: 90 min
• Total time: 135 min

Ingredients

• 200 g soft butter
• 1 dl granulated sugar (about ½ cup)
• 4–4.5 dl all-purpose flour (about 1¾–2 cups)
• 1 tsp vanilla sugar (or vanilla extract)
• Raspberry jam, to taste
• 1 tbsp cocoa powder
• 1 tsp syrup (golden syrup or similar)
• 1 tsp vanilla sugar
• 0.5 dl chopped or grated almonds (about ¼ cup)
• 1 egg (for brushing)
• Pearl sugar (or coarse sugar), to taste
• 1 dl shredded coconut (about ½ cup)
• 1 tsp vanilla sugar
• 0.5 tsp ammonium carbonate (baking ammonia)
• Whole almonds or hazelnuts, to taste

Instructions

1. Base dough: quickly work the soft butter, sugar, flour and vanilla sugar together into a smooth dough. Don’t overmix.
2. Let the dough rest in the fridge for about 20–30 minutes, then divide it into 7 equal portions.
3. Raspberry thumbprint cookies: roll one portion into small balls and place them in paper molds or on a tray. Press a small indentation in the center, fill with raspberry jam and bake at 175°C (350°F) for about 12 minutes.
4. Checkerboard cookies: divide one portion into two halves. Work the cocoa powder into one half to make a dark dough and leave the other half light. Roll both doughs into strips of the same thickness, stack them alternately into a checkerboard pattern and chill briefly. Slice into cookies and bake at 175°C for 10–12 minutes.
5. Caramel slice cookies: mix the syrup and vanilla sugar into one portion. Roll into logs, flatten slightly and press lightly with a fork. Bake at 175°C for about 12 minutes and slice immediately after baking.
6. Almond sticks: mix the chopped almonds into one portion. Shape into long sticks, brush with beaten egg and sprinkle with pearl sugar. Bake at 175°C for about 12 minutes.
7. Coconut cookies: work the shredded coconut into one portion. Roll into balls, flatten slightly and bake at 175°C for 10–12 minutes.
8. Vanilla cookies: mix the vanilla sugar and ammonium carbonate into one portion and roll into small balls. Bake at 150–160°C (300–320°F) for 15–20 minutes for a crisp texture.
9. Nut topped cookies: roll the last portion into balls, flatten slightly and press a whole almond or hazelnut into the center. Bake at 175°C for 10–12 minutes.