Swedish Chokladsnittar; chocolate slice cookies with spelt

Swedish Chokladsnittar; chocolate slice cookies with spelt
Sue Maree P image

Swedish Chokladsnittar is a soft cookie slice with a crunchy sugar top and they are an inexpensive cookie recipe made from ingredients found in your cupboard. Swedish Chokladsnittar/Chocolate slice cookies are a simple homemade treat a perfect easy bake for afternoon tea or Fika as the Swedes call it.

There is a Swedish thing called “Sju sorters småkakor” or seven small cookies. According to the Swedes, it is common to serve seven small cookies or sweet treats at Fika (afternoon tea).  

My chokladsnittar recipe has a mild chocolate taste. Feel free to jazz them up and add more cocoa powder or add dark, chocolate chips, if you don't have pearl sugar add nuts, sprinkles or flaked sea salt to the top.

Takes = 10 minutes
Bakes = 10-12 minutes
Makes = 16-20 slices (I have the original recipe)


  • White Spelt flour – 250g, 2 cups loosely packed
  • Cocoa powder, add 4 tablespoons for a richer taste – 2 tablespoons, 15g
  • Baking powder – 1/2 ts
  • Vanilla extract or vanilla sugar (optional) – 1 teaspoon
  • Salt (optional) – 1/8 teaspoon
  • Unsalted butter, softened – 100g, 7 oz
  • Sugar – 125g, 1/2 cup
  • Egg, large – 1
  • Water (only if needed) – 2 to 3 tablespoons


  1. Preheat the oven to 200˚C, 180˚C fan, and paper line a large baking tray and remove the butter from the refrigerator 30 minutes before needed.
  2. Whisk all dry ingredients.
  3. Cream the soft butter and sugar until light and airy. Add in all other ingredients and form a dough. Only add the water if the dough is dry and doesn't form. For extra chocolatey flavour, add in choc chips or a little more cocoa powder.
  4. Roll out 2 or 3 sausage-like shapes, about 5 cm wide. Then flatten to 1cm thick. Brush with water or an egg wash then sprinkle over pearl sugar or sea salt if you don't have any pearl sugar.
  5. Bake in the oven for 10-12 minutes depending on your oven. They are soft cookies so keep an eye on the and don't overbake.
  6. Remove from the oven and rest for 1 minute. Then carefully cut strips about 2cm wide on an angle. Rest on the tray to cool completely.