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Bread & Cookies >  Sweden >  Skorpa >

 

Skorpa

Swedish Toast

• 2 C granulated sugar

• 1 C butter, softened

• 2 eggs

• 1 C milk

• 2 tsp. cardamom

• 3 tsp. baking powder

• 4 C flour

• Cinnamon sugar

Preheat oven to 350-degrees F. In a bowl, cream together softened butter and sugar. Add remaining ingredients; mix well. Spread the mixture on a greased baking sheet. Sprinkle with cinnamon sugar. Bake for twenty to twenty-five minutes. Allow to cool completely before cutting into finger-sized rectangles and returning to baking sheet. Place in a cold or barely warmed oven; allow Skorpa to dry from two to four hours.

 

Suggestion: Serve Skorpa with freshly-brewed coffee.

 

Note: Depending on preference, less drying time will result in softer-textured Skorpa.

 

Related Link:

Food Fare Culinary Collection: Swedish Koket

 

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