Cookies – crackers, the difference lies somewhere in the sweetness and texture, right? These are somewhere in between. Kind of like digestives, if you know that particular one. I’m normally not a big fan of cookies except for my chocolate chip cookies or “cookies for grown-ups” but I still make some every now and then for the kids. These hazelnut cookies with cardamom, are a new recipe that turned out quite nice. They were meant to be cookies – but I got inspired afterwards to rather use them as crackers with cheese. Yum! That’s more like me.
Since we eat Scandinavian Tosca berry pie so often I started making little changes to it every now and then to try out new things. This is one such tweaked version and we call it the Luxury Tosca berry cake because it is more like a cake than a pie and this was, against all odds, even tastier than the original!
When I grew up, in Sweden, there was one baking book that pretty much everyone had. Of course also I have a copy of it, and there is one recipe that I’ve made about a 100 times – because my kids love these cookies just as much as I. They are called “chocolate squares” and are moist, sticky cookies with chopped nuts on. (Yeah, that does sound weird – I know!)
After coming up with a great recipe for Chocolate Chip Cookies that contains no traditional flour and no sugar and still taste fabulous – I knew it must be possible to make these as well. After a few test runs – this is actually pretty much the perfect “chokladrutor” (chocolate squares) if I may say so myself. Below – the original and the copy !