Kolasnittar (Swedish Toffee cookies)

Toffee Cookies….the first time I read about this I can totally imagine it would taste delicious!

I had been reading up on the Swedish tradition – Fika – and everything that goes with it. I started with Kanelbullar, of course, as cinnamon rolls are a favorite in our home.

Next up are these cookies. I love chocolate chip cookies but am always up to try something new, specially when it is traditionally eaten with COFFEE!

This cookie did call for an unusual pair of ingredients, vanilla sugar and Tumma Siirappi, a dark syrup used in Swedish baking. Off to the internet I went searching for a local source of these items. Of course, I can’t find it. I then tried searching for a seller that would ship it to me. And I found one, luckily!

It took a few weeks after receiving the syrups and sugar before I found time to try making the cookies. They were absolutely worth the wait!

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Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract or 1 tablespoon of vanilla sugar
  • 1 large egg yolk
  • 2 tablespoons Dan Sukker “Tumma Siirappi”dark syrup
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt

Homemade Vanilla Sugar: You can use a new vanilla pod or one that you’ve already scraped off the seeds from. Just place the pod into a container of granulated sugar and let it sit for a week or so. Stir occasionally. And there you have homemade vanilla sugar!

*I ordered the dark syrup – Dan Sukker Tumma Siirappi – and vanilla sugar, from Al Johnsons Swedish Restaurant and Butik (https://aljohnsonsshop.com). It tastes mildly of molasses and honey but not quite the same. I highly recommend trying the real syrup before substituting something else. My son said the cookies remind him of really good cookie dough, while my coworker insists on tasting ginger in the cookie….and I really think the syrup played a part in those flavor profiles.

1. Line 2 large baking sheets with silpat or parchment paper.

2. In large bowl, using an electric mixer, beat together butter,

3. And granulated sugar.

4. Beat in vanilla,

5. egg yolk,

6. and dark syrup until blended.

7. Add in the flour,

8. baking soda,

9. and salt and beat until well mixed.

10. Cover the bowl and refrigerate about 30 minutes or until firm enough to divide into 6 equal parts to roll into logs.

11. Meanwhile, preheat oven to 375F.

12. Roll each part into a log about 9 – 10 inches long on the prepared baking sheets, 3 per sheet.

13. Leave at least a 2 – 3 inch space between the logs as they will spread quite a bit.

14. Bake logs for about 12 – 15 minutes or until they are golden brown.

15. Remove from oven and place on a wire rack. If the logs have touched each other during baking, take a long sharp knife and gently push them back, keeping them oval.

16. While still warm, and using a long sharp knife, cut the logs into diagonal slices about an inch apart. After cutting, remove cookies to wire racks to cool completely.

Electric Lunchbox #9: Beef Stew and Corn Bread with optional Flan

Comfort food!

Someone asked for an American dish for the Itaki, so I made beef stew and cornbread! My dad loved beef stew and for me cornbread goes really well with it so here goes!

Disclaimer: I used the Itaki Jumbo since my son and I wanted flan again! 😊 The second tier, medium bowl, had another experimental flan recipe! I am trying to make a softer flan so I upped the amount of milk to see if it would work better.

Although it is perfectly fine to just use the Itaki pro and make beef stew and cornbread only, I figured since we’re steaming for a good amount of time, I want to maximize the food created.

*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*

Beef stew:

6.5 oz beef, cubed (I used ground beef as that was what I had)

1 tablespoon flour

1/4 teaspoon each of salt and pepper

1 small potato, peeled snd diced

1 small carrot, peeled and diced

3 green beans, trimmed and cut into 1 inch pieces

1 stalk celery, chopped

1 tablespoon diced onions

2 tablespoons tomato paste

2 1/2 cups beef broth

Salt and pepper

Cornbread:

2 1/2 T melted butter

1/4 cup milk

1 egg

1/4 c cornmeal

1/4 cup + 1 T all purpose flour

2 T sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

For the Beef Stew:

Place the beef, flour, salt and pepper in the bottom bowl of the electric lunchbox and mix well. The flour will help thicken your stew. Do not pack the meat down.

Place the potatoes, carrots, green beans, celery, and onions on top of the meat. Add tomato paste and beef broth and mix the ingredients in the bowl. You can add a little more beef broth if you want a runnier stew but remember to leave at least an inch space between the ingredients and the top of the bowl. Place the bowl in the Itaki base.

Now for the CORNBREAD:

Grease the small Itaki bowl or spray with nonstick spray. Mix all ingredients in a separate bowl until combined and pour into the prepared bowl of the Itaki. Place over the prepared beef stew bowl and cover with foil.

For the JUMBO:

If you have an Itaki Jumbo and want a flan for dessert after this meal (like me and my son did!), you can use the second tier for it! Follow the Italicized instructions. Otherwise continue to the Steaming instructions below.

Flan in the Jumbo

1 tablespoon sugar

1 teaspoon water

1 egg

1 cup condensed milk

4 cups milk

1/4 teaspoon vanilla

Place sugar and water in the medium Itaki bowl. Caramelize over low heat until you get a golden syrup, swirling constantly by holding the bowl with a stainless tong. Set aside.

In a bowl, mix egg and condensed milk until smooth and condensed milk is incorporated. Add milk, and vanilla, stir to combine. Strain into the bowl with caramel. Cover with foil and place on the second tier of the Itaki Jumbo.

Steaming:

Add 3 cups water to the Itaki base, clip on the top cover and turn it on. Let it steam until it shuts off by itself, around 1 hour 12 minutes.

Open the Itaki carefully, refrigerate the flan if you made one, stir the beef stew and adjust seasoning to taste. Remove the cornbread from the pan and cut into wedges, if desired.

The flan did turn out softer than my previous trials. It is a keeper for me. Chilled, it firmed up a little but still delicious. I will still try to make an all yolk flan soon.

Enjoy your meal!

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Burger Buns

Sesame Seed Burger Buns

I recently checked out a cookbook by Paul Hollywood titled A Baker’s Life from the local library. The first recipe I made was the Sesame burger buns. They were so easy to make yet so delicious! I made the buns using the Thermomix as I find that it makes it so easy to prepare dough i can mix it up even if I’m short on time.

Homemade sesame hamburger buns

Ingredients you’ll need:

500 grams white bread flour, plus extra for dusting

7 grams fine salt

7 grams instant dried yeast

40 grams unsalted butter, cut into pieces

2 teaspoon sugar

225 ml milk

100 ml water

50 grams sesame seeds, for sprinkling

oil, for oiling

Procedure:

Place the flour in the thermomix bowl. Add the salt on one side of the bowl on top of the flour and add the yeast on the opposite side. Add the butter, sugar, milk, and water. Cover with the lid, and measuring cup. Use the kneading function, setting the timer at 3 minutes. Leave the dough in the bowl to rise until doubled, about an hour.

Line a baking sheet with parchment paper.

Tip the dough onto a lightly floured surface and knead to remove large air bubbles. divide dough into 8 equal pieces (about 40 grams each). Shape each into a smooth ball and place on prepared trays, allowing room to spread. Place trays in a large, clean plastic bag and leave rolls to prove until double in size, about an hour or longer.

Heat oven to 200 C.

Just before baking, remove trays from the plastic bag. brush tops of the rolls with water and sprinkle with sesame seeds.

Bake for 15 minutes then lower the oven setting to 160C and bake for a further 5-10 minutes, until risen and golden brown.

Transfer to a wire rack to cool. Makes 8 buns.

Baking Sheets
Cooling Racks