One project that I’ve been working on this year is my butter caramels.

Here in Sweden caramels are mostly made and consumed during Christmas, but I am a devoted you-can-definetely-eat-caramels-all-year-around-beliver. I’m totally convinced that I can turn the trend around. This passed weekend I had the oppertunity to sell my caramels at a christmas fair. Besides Vanilla, Chocolate and Cinnamon Whiskey, I also had a vegan alternative, Coconut Vanilla Caramels, which are delicious despite whatever food preferences you have (se them below). I guess it was a success since there was nothing left on my table when the fair closed. So, stay tuned for the next chapter in my caramel story…Aaaand, if you are hanging around the pretty Davidshallstorg in Malmö, you can actually buy my caramels at the faboulous Flique i Underjorden. They only have a few bags and a little box so hurry up if you want to get some delicious, organic and locally produced butter caramels under the christmas tree this year.

Vegan Coconut and Vanilla Caramels

Christmas Fair at Far i Hatten, Malmö 13 december 2015

While you wait, why not bake a batch of cookies? I have the perfect recipe in this simple, crisp little thing which I thought could be a nice alternative to the other rich and flavor packed pastries we stuff our faces with during Christmas. It’s good to have a little bit of both on your plate. Also, its a perfect gift to bring to the numerous visits during the holiday. Put a couple of cookies in a box or paperbag, tie a pretty bow and your good to go. Who doesn’t like to get eatable presents?

Now, go, bake!

Almond Crescent Cookies

Adapted from Martha Stewart with some alterations.

70g/2.5 oz granulated raw sugar
50g/1.8 oz. almond meal or ground blanched almonds
140g/5 oz. butter, at room temerature
210g/7.4 oz. plain flour
powdered sugar for dusting

1. Beat all ingredients until combined for 2 minutes. Wrap the dough in plastic and let it rest for 2 hours in room temperature.
2. Preheat oven to 160 C/325 F. Roll 1 tbsp of the dough into a crescent shape. Place the cookies on a baking tray with parchment paper. Bake cookies for 25-30 minutes or until golden brown. Let cool and dust with powdered sugar.

A Sweet Tip
♣ Drizzle a glaze on top of the cookies. I’m thinking chooocooolate…
♣ Add orange zest or a spice, like cardamom, to the dough in step 1. Shazaaam!

Bon appétit.

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