Chocolate kringles with nuts
Choklad kringlor med nötter
Once upon a time, every bakery in Sweden had a kringle-shaped sign hanging outside. This pretty, pretzel shape is one I want to keep using, as I do here with these delicious little cakes, flavoured with chocolate and nuts. Margareta Schildt Landgren
|100 g||(7 tbsp))||butter|
|3 tbsp||brown sugar|
|2-3 tbsp||cocoa powder|
|125 g||plain (all-purpose) flour|
|25 ml||(5 tsp)||water|
|30 g||(1 oz)||hazelnuts|
1. Chop the butter, sugar, cocoa powder, flour and water together in a mixer or with a knife on a large chopping board. Work together quickly to make a dough, cover and leave to rest in the fridge for at least 1 hour.
2. Preheat the oven to 200 °C (400°F, gas 6, fan 170°C).
3. Roll out the dough to make a rectangle, cut down the middle and then divide each piece into 3, finally dividing each small piece into 5 pieces of equal size. This gives you 30 pieces of equal size, which will then all finish baking at the same time.
4. Roll out each piece of dough to make a 15 cm long, pencil-thin roll and loop together like a pretzel.
5. Chop the nuts quite finely. Dip the kringles in the chopped nuts before placing them on an oven tray lined with baking paper and baking in the oven for around 8 minutes. The cakes will be ready when they feel light and are a nice colour. Allow to cool on a rack.
6. The kringles can be stored in an air-tight container for a couple of weeks, and a lot, lot longer in the freezer!
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