How to Make Swedish Pepparkakor Recipe

Swedish Chocolate Balls (Chokladbollar)

Roughly 150 to 200 cookies (depending this scandinavian recipe is perfect for christmas baking and results in biscuits that are thin, crispy and.

Recipe Summary Swedish Chocolate Balls (Chokladbollar)

They say that these Swedish chocolate balls, known as chokladbollar, are the first thing a Swedish child learns to make, and for good reason; they're easy to do, there's no baking required, and mixing the "dough" together makes for a fun activity. They sure beat snacking on a candy bar during the afternoon slump, as the fats and whole grain keep you satisfied much longer, while the coffee and cocoa provide the perfect pick-me-up.

Ingredients | Swedish Pepparkakor Recipe

1 ½ cups quick-cooking rolled oats

½ cup white sugar

3 ½ tablespoons cocoa powder

1 pinch kosher salt

1 pinch cayenne pepper

¼ cup unsalted butter, softened

¼ cup coconut oil, at room temperature

1 teaspoon vanilla extract

2 tablespoons strong brewed coffee

½ cup unsweetened grated coconut, or as needed

Directions

Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.

Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.

Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

Both regular coffee and espresso work here.

The sugar will add some grittiness to the overall texture. For something smoother, cream the sugar with butter first or just use powdered sugar.

You can keep these in the fridge and let them sit out a bit before eating so they're not completely firm.

Info | Swedish Pepparkakor Recipe

prep: 10 mins cook: 5 mins additional: 15 mins total: 30 mins Servings: 16 Yield: 16 chokladbollar

TAG : Swedish Chocolate Balls (Chokladbollar)

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