This type of cookies is called "snitt" in Swedish - translates into "cuts" which is exactly the method for making these. Just like Italian cantuccini, you shape long logs of dough, bake and slice. These are not re-baked like biscotti though, instead they're left to cool and that leaves them crispy on the edges with a soft, chewy middle. These particular cookies are full of milk chocolate and lemon zest. Truly amazing.
Milk Chocolate Lemon Cookies
makes 40 or so
150 g butter, softened
140 g caster sugar
140 g brown sugar
2 tsp vanilla sugar (or 1 tsp extract)
1/2 tsp baking soda
pinch of salt
240 g all-purpose flour
100 g milk chocolate, coarsely chopped
zest from 1 lemon
Start by creaming the butter and both types of sugar very, very well. (My butter was, as usual, not softened, so I just creamed it for much longer.) Add the egg and vanilla and beat until mixed. Add the dry ingredients - baking soda, salt and flour - and mix until combined. Finally add the chocolate and the lemon zest.
Shape into four slender logs and place on lined baking sheets. Bake at 175°C for 10-12 minutes. Remove from the oven and leave to cool for a minute before cutting them, diagonally, into cookies. Leave to cool completely.
These freeze very well but lose some of their chewiness.