As you've probably noticed, I'm a huge fan of the Swedish cookie Dreams. They're incredible versatile and has such a unique, gorgeous texture. Here's a christmas version of this little treat that I came up with the other day. If you've had difficulty with this cookie before, don't forget to read this article before you start baking!
130 g raw sugar100 g brown sugar70 g dark brown sugar100 g butter300 g flour100 g ground almonds1/4 tsp salt1 tsp harthornsalt or 2 tsp bicarbonate2 tsp ginger2 tsp cardamom1 tsp cloves2 tsp cinnamon100 g sunflower oil30 g golden syrupWhole almonds for decoration
- Whisk together sugars and butter until creamy. (If the dark brown sugar is lumpy, mix it up with a fork first).
- In a separate bowl, whisk together flour, almonds, salt, harthornsalt or bicarbonate and spices.
- Change the attachment to a K-beater and add the flour mix. Blend until all ingredients are mixed together.
- While beating, pour the oil and suryp into the mix. Beat until it forms a smooth dough. Scrape the sides and bottom of the pan and beat for a few more seconds.
- Roll the dough into 1 1/2 inch sized balls and place them with plenty of space inbetween on a tray either greased or covered with a silicon mat or greaseproof paper.
- Gently press a whole almond onto each cookie.
- Bake for 20-25 minutes in 160-170°C.
- Let cool for a bit on the tray then transfer the cookies to a cooling rack.
Storage: In an airtight jar in room temperature, these cookies will last for 2-3 weeks. Make sure it's completely airtight though, otherwise they'll go soft.