In this episode, Ammna explores the beloved Swedish baking tradition of Sju Sorters Kakor — the “seven kinds of cookies” that were once expected at every proper fika table. She breaks down the cultural roots of the tradition, how it has evolved, and why it remains one of the most charming (and delicious) parts of Swedish home baking.
This episode features 3 full cookie recipes discussed in depth, plus written recipes for all seven traditional cookies in the show notes.
You’ll find seven written recipes below, including Kolasnittar, Drömmar, Hallongrottor, Nöttoppar, Bondkakor, Brysselkex, and Finska Pinnar. These cookies store well, make wonderful gifts, and come together beautifully in a classic holiday fika box. All written recipes are included here for easy printing or baking along at home.
Ingredients:
100 g butter (soft)
90 g sugar
1 tbsp golden syrup
1 tsp vanilla
150 g all-purpose flour
½ tsp baking powder
Pinch of salt
Method:
Preheat oven to 175°C / 350°F.
Mix butter, sugar, syrup, and vanilla. Add flour, baking powder, and salt to form a soft dough.
Divide into 2 logs, flatten slightly.
Bake 10–12 minutes.
Slice diagonally while warm. Cool to crisp.
Ingredients:
100 g butter
150 g sugar
1 tsp vanilla sugar or extract
100 ml neutral oil
225 g all-purpose flour
1 tsp hjorthornssalt
Method:
Preheat oven to 150°C / 300°F.
Beat butter and sugar until fluffy. Add vanilla and oil.
Mix flour and hjorthornssalt separately, then add in.
Roll small balls.
Bake 15 minutes, keeping cookies pale.
Ingredients:
200 g butter (soft)
90 g powdered sugar
1 tsp vanilla
240 g all-purpose flour
1 tsp baking powder
Pinch of salt
Raspberry jam
Method:
Preheat oven to 175°C / 350°F.
Cream butter and powdered sugar; add vanilla.
Add flour, baking powder, and salt.
Roll dough into balls.
Press thumbprint and fill with jam.
Bake 12–14 minutes until lightly golden underneath.
Ingredients:
200 g ground hazelnuts or almonds
150 g sugar
2 egg whites
1 tsp vanilla sugar
Optional: melted chocolate for dipping
Method:
Preheat oven to 175°C / 350°F.
Lightly whisk egg whites until frothy.
Add sugar, vanilla, and ground nuts.
Scoop or pipe into small mounds.
Bake 10–12 minutes until lightly golden.
Optional: dip bottoms in chocolate once cool.
Ingredients:
200 g butter (soft)
90 g sugar
1 tsp vanilla sugar
240 g all-purpose flour
Pink sugar (or white sugar tinted with food coloring)
Method:
Preheat oven to 175°C / 350°F.
Mix butter, sugar, and vanilla. Add flour and form a dough.
Shape into a log and roll in pink sugar.
Chill 30 minutes.
Slice into rounds and bake 10–12 minutes.
Ingredients:
150 g butter
150 g sugar
1 tbsp golden syrup
1 tsp vanilla
225 g all-purpose flour
½ tsp baking soda
100 g chopped almonds
Method:
Preheat oven to 175°C / 350°F.
Cream butter, sugar, syrup, and vanilla.
Add flour, baking soda, and almonds.
Shape into a log and slice thinly.
Bake 8–10 minutes until golden.
Ingredients:
150 g butter
90 g sugar
1 tsp vanilla
180 g all-purpose flour
1 egg (for brushing)
Pearl sugar and chopped almonds (for topping)
Method:
Preheat oven to 200°C / 390°F.
Mix butter, sugar, and vanilla. Add flour to form a firm dough.
Roll into thin ropes and cut into short sticks.
Brush with egg and top with pearl sugar and almonds.
Bake 8–10 minutes until lightly golden.
Instagram: @bakedbyammna
Blog: blog.bakedbyammna.com
Email: [email protected]
If you have questions about Scandinavian baking or want help with a recipe, feel free to reach out anytime. You can send a message on Instagram or email directly.
