by Isabelle Fredborg | Oct 2, 2020
Whenever my siblings and I visited our mother’s parents, we’d hope for the heavenly scent of freshly baked russinbröd. A slice or two spread with butter turned into the an irresistible treat. This bread is more commonly known as filmjölksbröd or...
by Isabelle Fredborg | Oct 1, 2020
Is there any better feeling than — preferably in secret — nicking a cinnamon bun fresh off the oven? It is, without a doubt, one of life’s great pleasures. As soon as the first batch is out of the oven, the sneaky raids start. After all, it is a hopeless mission...
by Isabelle Fredborg | Sep 25, 2020
Kolasnittar, or “caramel cuts”, have always been present on the baking trays of my childhood. Maybe that’s why I think they’ve “always” been around. But despite searching for them under several names — kolakakor, kolasnittar,...
by Isabelle Fredborg | Aug 28, 2020
Swedish farmer cookies — bondkakor — both look and sound modest. Nothing special, surely? But don’t be fooled. On a November Thursday in 1954, the press gathered to see the brand new, modern kitchen at the royal palace of Drottningholm. In contrast with the...
by Isabelle Fredborg | Jul 24, 2020
Chokladsnittar, or cut chocolate cookies, is one of the workhorse cookies that are part of the standard café selection. And apparently, they are a pretty good option if we were to calculate the value of our household activities. In 1968, newspaper Svenska Dagbladet...
by Isabelle Fredborg | Jul 17, 2020
Actually, “Swedish jam cookies” sounds too plain. Let’s be daring and use the direct translation for hallongrottor — “raspberry caves”. That name sounds a bit more… evocative, no? While the cookie is perfectly innocent, I am not the only one who thinks...