I recently found myself in quite a serendipitous state of baking and bibliophilic harmony. I believe I’d just taken my first tray of Swedish Butterscotch Sea Salt Cookies out of the oven, when I suddenly realised: “Well! This is rather appropriate.”
My copy of Jonas Jonasson’s The One Hundred Year Old Man Who Climbed Out the Window and Disappeared - a delightfully absurd story of a Swedish centenarian’s present and (as it turns out, quite significant) past adventures – lay on the coffee table, the victim of an impending Book Club speed-read. It was in fact the first book of a newly established Book Club – one involving a lovely ol’ bunch of friends from uni, plus copious amounts of cheese and wine. I do highly recommend such an arrangement. Very good for the soul indeed.
And so it became apparent, of course, that I would have to bake another batch of Swedish Butterscotch Sea Salt Cookies for said Book Club. Even moreso, because I left the house and absentmindedly left the first batch out on cooling racks for the rest of the day. Oh, it was a sad, sad moment returning to those biscuits. So recently a glorious, crunchy treat! Now so soft and stale, having been so carelessly denied an air-tight confine. Luckily, upon further baking I can confirm that speedy transferral to an air-tight container after cooling makes keeps biscuits fresh and crunchy for days.
The recipe comes from Lorraine at Not Quite Nigella, and I highly recommend giving it a go – even if you’re not currently devouring a good bit of Scandinavian literature. They’re quite possibly the easiest biscuits I’ve ever made, and the only ingredient I had to duck out for was golden syrup. The simple butterscotch taste, a hint of sea salt and that beautiful crunch make for a devilishly addictive biscuit, mind you. I was seriously unable to eat any less than three at a time. Thankfully they went down a treat at Book Club, and I was only forced to take care of a few leftovers…