Skorpor are Sweden’s answer to biscotti and are very popular here. Up until making these, I had eaten neither biscotti nor skorpor. As a person totally absorbed by baking and sweet treats, it is rather unusual to come across a well-known food that I haven’t tried and I was curious to see how they would turn out.
Notice how I said curious and not excited? That’s because although I’d never eaten them, I’d already built up a really huge preconception in my head. A preconception that had condemned biscotti as being dry, bread-like lumps of, well, bread. Hah! Biscotti lovers among you – I stand absolutely corrected. How wrong can one person be?
Dry? Well, yes. But not dry as in sawdust. More dry as in crunchy. Bread-like? Erm, nope. No bread thing going on at all. These are cookies, without doubt. Good cookies. So good that I ate four while trying to take pictures of them.
Saffron, as I mentioned in my post for Saffranskaka and used in my white chocolate buns, is a very common addition to baking at Christmas here. And it’s so easy to see why. I long for the day that “smelly-vision” is a reality because the waft of saffron is unmistakable yet hard to explain. And of course, there’s not only the unusual flavour it brings to food but the colour, too.
As with most Swedish baking, this recipe is as no-nonsense as they are a nation, with simple ingredients and no faffing about where the directions are concerned.
This recipe came from my favourite Swedish baker, Leila Lindholm after I watched her make them on her programme Leilas Söta Jul (Leila’s sweet Christmas). I halved Leila’s recipe and the ingredients below yielded around 15 skorpor.