Snittar (literally translated as ‘cuts’) are what you could call the Swedish version of Italian biscotti, although they are maybe not as tooth-breakingly hard. These buttery biscuits pop up in almost every coffee shop, mainly in chocolate or caramel versions. Marmalade is not your traditional sweetener but its fragrant citrus flavour makes these very moreish – and they are absolutely perfect for dipping!
100g soft butter
80g caster sugar
100g orange marmalade
zest of 1 lemon
225g plain flour
½ tsp baking powder
1 tsp fine sea salt
1. Preheat the oven to 190C/fan 170C/gas 5. Beat the butter, sugar, marmalade and lemon zest together until fluffy and creamy. In another bowl, mix the rest of the ingredients. Gradually combine the two bowls of ingredients and mould the dough into a ball.
2. Divide the ball in half and form each piece into a log 25cm long. Place the logs on a baking sheet lined with baking paper, making sure they are far apart, as the mixture will spread. Press each piece down to form a 1cm high flattish log, similar to the shape of a ciabatta.
3. Bake for 12-15 minutes, or until a light golden brown. As soon as they come out of the oven, cut the logs into 1.5cm-wide slices using a metal dough scraper or a large knife (be careful not to damage your baking tray). Leave to cool on a wire rack.
GET AHEAD These biscuits will keep in an airtight container for a week.
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