Time Travel Kitchen

Brysselkex ‘Brussels’ Cookies, 1945

This simple shortbread cookie, rolled in sparkling pink sugar or white pearl sugar has a place on any traditional Swedish cookie plate.

The recipe comes from the English language edition of the 1945 classic baking book The Seven Kinds of Cookies and are buttery and tender with great crunch around the edges.

Serving seven different types of cookies to guests was thought to be the perfect amount in Swedish coffee culture, ensuring everyone could find a cookie that they liked.

Here is the updated recipe, with my notes.

Notes:

• Cut up the cold butter into small pieces and work it in with your fingertips, working quickly. It will seem sandy at first, but keep working it, gently. It will come together.

• I usually roll the dough between waxed paper, it’s easier to get a smooth roll that way.

The updated edition of the original 1945 baking book ‘Sju sorters kakor’

This is what the dough will look like. Create two rolls, roll in the sugar of your choice and chill for at least an hour before cutting and baking.

See you tomorrow with cookie number four!

Jolene

Sources:

Melody Favish, English Translation: Swedish Cakes and Cookies , Skyhorse Publishing, 2008