There are probably the best cookies I’ve ever made. No joke. When I took them for school for bake-sale in the teachers’ lounge several teachers stopped me in the corridors to ask me if I was responsible for the amazing cookies. Students even sneaked in there to buy some of their own.

No matter if you choose to make them with vanilla or chocolate flavour, these babes will be crisp to the bite and still melt beautifully in your mouth.

And you only need 6 or 7 ingredients!

• 150g Butter (soft)
• 2.5dl Sugar
• 1Tsp Vanilla
• 1dl Shortening
• 5dl Flour
• 1/2tsp Salt of hartshorn
• 2-4Tsp Cocoa (optional)

Please. Don’t substitute the Salt of hartshorn with salt. It is supposed to harden your cookies, so baking powder or baking soda would be a better substitution.

Cream together the soft butter with sugar and vanilla. Then add the oil. 

In a bowl, combine the flour and salt of hartshorn. Optional: substitute 2-4 tablespoons of flour with the same amount of cocoa. 

Mix the dry ingredients with the butter mix, preferably with a electrical mixer. Save some of the flour, you might not need all of it.

Use a spoon to roll balls the size of a big walnut, place on a baking sheet and cook for 20 minutes in 150°C. (Chocolate ones only need 18min.)

They will crack beautifully and taste like a cloud of awesomeness.

P.S. When baking something that is actually supposed to taste vanilla, make sure to use a good kind of vanilla. Any one that says bourbon is good. Vanilinsocker is the worst you could ever have. As you can see, vanilla comes in different colours. The whiter it is, the less actual vanilla it contains. 

In out country house we have a little, cute kitchen like this.

But the nearest store is far away. So, when I was going to make fika, I had to come up with something based on the ingredients available. The first thing I found was a ton of muffin cups, and I knew there were plenty of berries in the woods.

Muffin recipes generally look like this:

• Mix soft butter with sugar
• Beat in eggs
• Sift in flour, flavour and something to make it rise
• Add liquid
• Bake in cups filled to 2/3 for 15 minutes in 175°C

So that was what I did.

I wanted to give them a rich flavour that would not compete with the berries. If there were any, I would have used brown sugar. Instead I used regular sugar and added some brown syrup. To add flavour I also added vanilla sugar. The liquid I used was sour cream, but I would have preferred milk (at least 3%).

I did not measure anything but I probably added:

• 125g Butter
• 2dl Sugar
• 2Tsp Brown syrup
• 2 Eggs
• 2tsp Vanilla sugar
• 4.5dl Flour
• 2tsp Baking soda
• 1dl Sour cream
• Fresh berries

The batter was quite firm, which is good. But the muffins did not come out as fluffy as I had hoped.

However, they were great with some coffee by the sea!

Tack! Självklart kommer den, ska bara försöka minnas vad som var i.